Mexican Bean and Meatballs with Whipped Avocado

Line 2 oven trays with baking paper. 

Put the minces in a bowl and add the egg, parmesan, spices, salt, pepper and sriracha. Mix well to combine. Put the bread and milk in a small bowl to soak for a few minutes. 

Put the soaked bread in a small food processor with the onion, garlic and coriander and whizz to combine. Add the black beans and just pulse to combine Do not whizz to a paste. Tip into the meat mixture and mix well using your hands. Roll into about 46 small balls and place on one of the prepared trays. Cover and chill for at least an hour before cooking to firm up. 

Sauce: Heat the oil in a large, wide, heavy-based sauté pan. Add the cumin seeds and cook for 1 minute. Add the onion, cook for 4 minutes then add the garlic, oregano, paprika, sugar and chilli flakes. Stir to combine and cook a further 2 minutes. Add the passata, bring to a simmer and cook together for 5 minutes.

Whipped avocado: Place all the ingredients in a small food processor and whizz to combine.

Preheat the oven to 200°C. 

Put the meatballs on the second tray and spray lightly with olive oil. Cook for 12 minutes then add the meatballs to the sauce and cook together for a further 2-3 minutes. 

To serve: Serve meatballs in sauce with a sprinkling of sea salt, coriander leaves and avocado whip on the side. Makes 46 balls