Want to mix up the outdoor eats? This sub recipe from renowned chef Mark Hix is amazingly simple but packed full of flavour – move over hot dogs…
Pre-heat the oven to 160°C/325oF/gas mark 3
Mix the mincemeat with the breadcrumbs and cumin and season. Mold into 16-20 small meatballs. Heat the oil in a frying pan and brown the meatballs evenly on a high heat then finish in the oven for 15 minutes.
To serve warm the rolls for a minute or so then cut them vertically two thirds of the way through, open them up, put some shredded lettuce in the bottom then place 4-5 meatballs on top and pour over the ketchup.
Ingredients
4 hot dog torpedo rolls
2-3 leaves of cos lettuce, washed, dried and shredded
Tracklements sweet mustard ketchup
For the meatballs
300g beef mince
50g fresh white breadcrumbs
1 tsp ground cumin
Salt and freshly ground black pepper
Vegetable oil
