Image: Brittany via Eating Bird Food

Ingredients:


ASIAN MINCE

  • 2 carrots, grated
  • 1 zucchini (courgette), grated
  • 1 tablespoon butter
  • 1 brown onion, finely chopped
  • 2-3 cloves garlic, finely chopped (depending on how strong you like the garlic)
  • 1 large red chilli, seeded and chopped
  • 500 g (1lb 2 oz) beef mince
  • 500 g (1lb 2 oz) pork mince
  • 2 tablespoons coconut aminos or tamari sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons tomato paste
  • freshly ground black pepper, to taste
  • 1 spring onion (scallion), finely chopped
  • 1 handful of coriander (cilantro), roughly chopped

FURTHER INGREDIENTS

  • 1 quantity of Asian Egg Crepes, cut into strips
  • 4-6 iceberg lettuce leaves, to serve

Directions

  1. Place the carrot and zucchini in a bowl and, using your hands, squeeze out any excess liquid.
  2. Melt the butter in a frying pan over a medium heat, add the onion and garlic and saute until soft.
  3. Add the chilli and fry for 5 minutes or until the flavours come out, then add the mince and cook for a further 5 minutes.
  4. Add the carrot, zucchini, coconut aminos, fish sauce, tomato paste and pepper and cook until most of the liquid is gone (about 10 minutes).

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.