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Foto: Francois Oberholster
Prep Time: 15 minutes
Servings: 6
Cooking Time: 30 minutes
Ingredients
- 500g - mince
- 1 - medium baby marrow, coarsely grated
- 1 - garlic clove, finely chopped
- 5ml - Worcestershire sauce
- 5ml - Dijon mustard
- 60ml - panko crumbs
- - meat spice, to taste
- 200g - ricotta
- 60ml - grated Cheddar
- 1 - egg
Method
1. Preheat the oven 180°C. Spray the cavities of a giant muffin pan. Use two forks to lightly mix the mince with the baby marrow, garlic, Worcestershire sauce, mustard and crumbs; season to taste with the spices. Divide the mixture between the cavities of the muffin pan.
2. Mix the ricotta, Cheddar and egg; spoon on top of the meat and press down firmly. Bake for about 30 minutes until the meat is cooked and the topping is golden-brown. Cool slightly in the pan before turning out. Serve with nachos, guacamole and salsa.
