Corn Pockets with Beef Salad

Heat the oil in a deep pan to about 170°C | 325F (the oil is hot enough if small bubbles form on the handle of a wooden spoon plunged into the oil).

Put one tortilla into the oil and with a large soup ladle immediately push it right into the oil. Hold it down in the oil with the ladle for about 3 minutes, until it becomes a crispy, golden brown basket. Take out the basket and leave upside on kitchen paper to drain. Repeat the procedure with the remaining tortillas.

Halve one onion lengthways, cut into thin half rings and dice the other onion.

Heat 1 tbsp of the deep-frying oil in a frying pan. Fry the diced onions and the mince, breaking up the mince to ensure that it is browned on all sides. Add the garlic to the mixture, season with cumin and fry for 5 more minutes over medium heat while stirring.

Add the beans to the mince and heat. Season with salt and pepper and put aside.

Divide the lettuce into leaves, wash and spin dry. Tear the leaves into bite-size pieces. Sprinkle the avocado slices with lemon juice.

Mix the lettuce, tomatoes, onion rings, chilli strips, olives and the coriander leaves and carefully mix in the avocado wedges. Put the salad into the tortilla baskets with the mince and bean mixture on top.