Cost-effective and versatile, mince is a staple protein that offers some serious bang for your buck

EASY BEEF POTSTICKERS

Makes 24 potstickers

INGREDIENTS
For the potstickers
300 g beef mince
½ cup bacon, finely chopped
2 spring onions, finely sliced
1 garlic clove, grated
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp cornflour
24 potsticker wrappers
2 tbsp vegetable oil
½ cup water
For the dipping sauce
¼ cup soy sauce
2 tbsp rice vinegar
1 tbsp lime juice
2 tsp sriracha sauce
1 tsp brown sugar
½ tsp chilli flakes

METHOD
For the potstickers
1. In a large bowl, mix the mince, bacon, spring onion, garlic, ginger, soy sauce and cornflour together until well combined.
2. Lay a potsticker wrapper out on a clean surface and spoon 1 tablespoon of filling in the middle of the wrapper. Slightly wet the edges of the wrapper with water and fold the wrapper over the filling, creating a half-moon shape. Fold the edges into pleats to seal the edges of the potsticker and repeat the process with the remaining wrappers.
3. Heat the oil in a pan over medium. Working in batches, fry one side of the potstickers until golden brown, about 1–2 minutes. Flip the potstickers and drizzle over with water. Cover and steam for 2–3 minutes, then remove the lid and continue cooking until the water has evaporated and the filling is cooked. Repeat in batches, adding more oil if necessary.
For the dipping sauce
1. Mix all the ingredients until combined.
Serve with the potstickers.

MEXICAN ENCHILADA BAKE

Serves 6

INGREDIENTS
For the mince
2 tbsp vegetable oil
1 onion, chopped
1 green pepper, chopped
500 g beef mince
2 tbsp tomato paste
1 tin black beans,
drained and rinsed
Salt and pepper
For the enchilada sauce
3 tbsp vegetable oil
1 clove garlic, chopped
3 tbsp flour
1 tsp dried origanum
1 tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 cup chicken stock
¼ cup water
1 tin chopped tomatoes
1½ tbsp sugar
To assemble
6 tortilla wraps
1 cup mozzarella, grated
1 cup Cheddar, grated
1 cup fresh coriander

METHOD
For the mince
1. Preheat the oven to 180°C and grease a large ovenproof dish.
2. Heat the oil in a pan over medium. Add the onion and peppers and fry until soft, about 6–8 minutes. Add the mince and fry until cooked through, breaking the mince up with a wooden spoon.
3. Add the tomato paste and black beans, then season. Allow to simmer gently for 15 minutes.
For the enchilada sauce
1. Heat the oil in a pot over medium. Add the garlic and fry for 1 minute.
2. Add the flour and whisk until combined, then mix in the herbs and spices.
3. Slowly pour in the chicken stock and water, whisking continuously until smooth. Add the tomatoes and sugar, and reduce the heat. Simmer for 10 minutes until thickened, and season to taste.
To assemble
1. Place a tortilla on a clean surface and spread with an even layer of the enchilada sauce. Place the mince in a line down the middle of the wrap and sprinkle with mozzarella.
2. Roll the tortilla into a cigar shape, place in the casserole and repeat with the remaining wraps.
3. Pour the remaining sauce over enchiladas and sprinkle with Cheddar. Bake for 20 minutes until the cheese is golden and bubbling.
4. Garnish with fresh coriander and serve hot.

SUMMER MEATBALL AND PINEAPPLE SNACK BOWL

Serves 4

INGREDIENTS

For the meatballs
½ cup oats
2 tbsp milk
500 g beef mince
½ onion, finely chopped
1 garlic clove, chopped
2 tsp paprika
2 tbsp fresh parsley,
roughly chopped
1 bay leaf, broken into
small pieces
2 tsp dried origanum
1 egg
¼ cup flour
For the dressing
13 cup hummus
2 tbsp water
To serve
1 pineapple, sliced and grilled
1 small cabbage, thinly sliced
2 cups rocket
2 limes, cut into wedges
2 pitas, cut into triangles
and toasted

METHOD

For the meatballs
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Mix the oats and milk together in a bowl and set aside for 5 minutes to soak.
3. Add the mince, onion, garlic, paprika, herbs and egg to the oats and mix until combined. Season with salt and pepper.
4. Roll the mince into medium-sized balls, dusting with flour to prevent the them from sticking, and refrigerate for 10 minutes.
5. Bake the meatballs for 20–23 minutes, until cooked through
For the dressing
1. Mix the hummus and water together until it reaches a smooth pourable, consistency. Add more water if necessary.
To serve
1. Divide the pineapple, cabbage, rocket and meatballs between four bowls. Drizzle over the dressing and add a squeeze of lime juice. Serve with toasted pitas.

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