6 tbsp ostrich mince (100 g)
½ cup butternut, steamed & mashed to use as a topping for the mince plus a mixed green salad: Mixed lettuce & spinach leaves, mixed peppers, asparagus, & cucumber dressed with red wine vinegar
5 ml (1 tsp) olive or canola oil in cooking the mince
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Cook ostrich mince with onions, tomatoes, and carrots in oil, season with herbs. Top with steamed, mashed butternut, grill to brown, and serve with a mixed green salad dressed in red wine vinegar.
Ingredients
6 tbsp ostrich mince (100 g)
½ cup butternut, steamed & mashed to use as a topping for the mince plus a mixed green salad: Mixed lettuce & spinach leaves, mixed peppers, asparagus, & cucumber dressed with red wine vinegar
5 ml (1 tsp) olive or canola oil in cooking the mince