One of the richest dietary sources for selenium, the brazil nut is a vital mineral for human health.

“Did you know the Brazil nut is actually a seed?” says Miss 9 as she’s scoffing these down (dipping into a garlic aioli like her life depended on it). “Who cares” says Miss 12, scooping hers up with plenty of sliced mango… and on and on it goes. At least they are eating dinner without complaining right?!

 

Dipping

SERVES 4

Ingredients

300g pork mince
300g beef mince
1 egg
1 tablespoon fresh thyme leaves
1 clove garlic, crushed
salt & pepper
1/2 cup brazil nuts
1 shallot

 

Method

Preheat the oven to 180˚C and put a wire rack on an oven tray.

In a large bowl whisk the egg with the thyme, garlic and salt & pepper. Add in the mince and mix well.

Put the nuts into a food processor and blend until they are crumbly but still have nice little pieces of the nuts in it. Pour into a shallow bowl. Roughly chop the shallot and put it in the food processor and blend until it’s chopped into small pieces. Add them to the nuts and mix to combine.

Spoon the meat mixture into your hands (2 tablespoons at a time) and roll in your hands to make a ball. Once all the balls are rolled, dip them in the nut mix and roll around gently to get the nuts to stick – you may need to press the nuts gently into the balls (teehee).

Place them on the wire wrack and cook for 20 – 25 minutes or until cooked through.

Serve with a salad (I had some cherry tomatoes, a mango and an avocado), aioli dipping sauce or whatever else you fancy / have in your fridge.

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