Prep time: 25 minutes
Cook Time: 20 minutes
250gm GMB mince
10 leaves of basil, finely chopped
½ cup fennel leaves, finely chopped
½ cup coriander leaves, finely chopped
1/3 cup breadcrumbs
1 tsp cumin powder
3 Tbsp oil for frying
Sea salt & white pepper
4 eggs for frying on top
1 x batch Avocado sour
Green leaves to garnish
4 tbsp sour cream
Juice of 1 lemon
pinch cayenne pepper
pinch of sea salt
2 avocados, leave one for garnish
Pre-heat an oven to 180*c.
In a large bowl, mix together the beef mince, basil, fennel, coriander and cumin powder. Mix well before adding the egg and breadcrumbs. Mix until just combined and season. Using a tablespoon, portion up the rissole mix and mould into an oval shape.
Heat the oil in a large frying pan over a moderate heat. Cook the rissoles until lightly coloured on each side, before placing the frypan into the oven for 5 minutes to cook the rissoles through.
Heat another frypan and drizzle the remaining oil into the pan and fry the eggs on a medium heat until cooked to your likimg. Season with a pinch of sea salt.
Cut the avocado in half and remove the stone and skin, place into a bowl and using the back of a fork smash the avocado into a paste and then add in the rest of the ingredients.
To plate, spoon the avocado mix onto the bottom of the plate before stacking up the rissoles, fried eggs and avocado cut into 1/4.
Garnish with some green leaves for colour and serve with some toasted sourdough if you wish.