3 QUICK AND BUDGET-FRIENDLY WEEKNIGHT DINNERS

These three quick and easy recipes are perfect for weeknight meals without breaking the bank.

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BEAN CRUNCH WRAPS

Serves 4 // Preparation time 10 minutes // Cooking time 10 minutes



INGREDIENTS
4 tortilla wraps
1 tin red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100g cheddar, grated
1 avocado, mashed
5g parsley, chopped
Juice of 1 lemon

METHOD
1. Lay out the tortilla wraps and layer with the kidney beans, tomato and cabbage.
2. Sandwich closed with the taco shells and sprinkle with the cheddar.
3. Fold the edges of the tortillas over the taco shells to enclose.
4. Preheat the grill. Brush the wraps with olive oil and grill until the cheese has melted and is golden brown on top.
5. Mix together the avo, parsley and lemon juice, and season. Serve with the wraps.

Recipes & styling: Amerae Vercueil
Photography: Samantha pinto

TUNA CAKES WITH LEMONY DIP
Serves 6 // Cooking time 45 minutes

INGREDIENTS

For the tuna cakes

½ onion, finely chopped
2 tins tuna, drained
2 potatoes, peeled, cooked and mashed
1 Tbsp mayonnaise
2 eggs, beaten
1 tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs

For the lemony dip

¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 garlic clove, grated

METHOD

For the tuna cakes

1. Heat some oil in a pan over medium. Fry the onion until soft. Remove from the pan and pop into a large mixing bowl.
2. Add the tuna, mashed potatoes, mayonnaise, eggs, lemon juice, paprika, coriander and ½ cup of the breadcrumbs to the bowl. Season to taste.
3. Divide the mixture into 6 and form into patties. Roll each patty in the remaining breadcrumbs.
4. Heat some more oil in the pan and fry each patty for 3–4 minutes on each side until crispy and golden brown.

For the lemony dip

1. Whisk all the ingredients together until well combined. Serve with the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za


HOMEMADE SLOPPY JOES WITH CHAKALAKA
Serves 4 // Cooking time 1 hour

INGREDIENTS
2 Tbsp vegetable oil
1 onion, chopped
3 garlic cloves, chopped
500g beef mince
1 tsp grated ginger
1 tsp curry powder
1 tsp ground cumin
½ tsp paprika
1 tin chopped tomatoes
¼ cup beef stock
2 tsp Worcestershire sauce
1 Tbsp tomato paste
2 tsp sugar
½ tin chakalaka
4 rolls, sliced and toasted
1 cup coleslaw
4 gherkins, sliced
¼ cup micro herbs

METHOD
1. Heat the vegetable oil in a pan over medium heat. Fry the onion and garlic until soft and translucent, about 5 minutes.
2. Add the beef mince, grated ginger, curry powder, cumin and paprika and fry for another 4-5 minutes, until the mince is browned and fragrant.
3. Add the tomatoes, beef stock, Worcestershire sauce, tomato paste and sugar. Reduce the heat and simmer for 25–30 minutes, until the sauce has thickened.
4. Stir through the chakalaka and continue simmering until it is heated through.
5. Top each roll with coleslaw and gherkins. Then add a generous scoop of chakalaka mince. Finish off with the micro herbs and serve.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za


4 SOUTH AFRICAN CHILLI CON CARNE
Serves 6 // Cooking time 50 minutes



INGREDIENTS
2 Tbsp vegetable oil
2 onions, diced
1 clove garlic, chopped
1–2 chillis, seeded and diced
1 tbsp chilli flakes
1½ tsp cumin
1 tsp cinnamon
1 tsp paprika
1½ tins corned beef, finely chopped
1 tin chopped tomatoes
1 tin kidney beans, rinsed
½ tin sweetcorn

50g sachet tomato soup powder
Sour cream, to serve

METHOD
1. Heat oil in a large pot and fry the onions. Add garlic, chilli, chilli flakes, cumin, cinnamon and paprika.
2. Add corned beef, turn up the heat to high and fry for 3 minutes, until slightly browned.
3. Stir in the chopped tomatoes and 1 cup water. Simmer for 20 minutes.
4. Stir in the kidney beans, sweetcorn and tomato soup. Simmer on high for 3 minutes. Season with salt and pepper.
5. Serve with sour cream.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za