5 Minute cheese burger tacos

Burger Ingredients

• 1 teaspoon extra virgin olive oil.
• 8 Walnut No-Meat Balls.
• 2 cups cos, iceberg or butter lettuce, shredded.
• 1 large tomato, diced.
• 1/2 small red onion, finely sliced.
• 50 g Cheddar cheese, grated.
• 4 small corn tortillas.

Walnut No-Meat Balls Ingredients
2 small white potatoes, grated, liquid drained.

• 1 brown onion, grated.
• 1 cup almond meal.
• 2 cups walnuts, finely chopped.
• 4 cloves garlic, minced.
• 1/2 bunch flat-leaf parsley or mint, finely diced.
• 1 tablespoon dried oregano.
• 100 g feta cheese.
• 1/4 teaspoon sea salt.
• Freshly ground black pepper.
• Olive oil, for drizzling.
  

Walnut no-meat ball directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
   
2. Add all ingredients to a large bowl and combine well with your hands. Squeeze the mixture firmly to draw out the liquids and help the mixture come together.
   
3. Mold into 15 balls, flatten slightly and place on prepared tray. Drizzle with oil and place in the oven for 15 minutes. Turn the oven to grill and cook for a further 10 minutes, or until golden.
   
4. Allow to cool before transferring to an airtight container to use across recipes in this book. These will last in the fridge for up to 1 week, or frozen for up to 1 month.
   

Burger Directions 

1. Heat olive oil in a frying pan over a medium heat. Add in the Walnut No-Meat Balls and cook for 5 minutes, tossing regularly until cooked through.
   

 

1. To assemble your tacos, top tortillas with warm meatballs (two per tortilla), lettuce, tomato, onion and cheese. If you want your cheese to be more melty and gooey, place under the grill for 5 minutes.
   

Note
Vegan/dairy-free option: Replace Cheddar cheese with a sprinkling of nutritional yeast flakes or a vegan cheese alternative of your choice.