Category Archives: Fast Food

Mexican Meatballs


Now this might sound like a bit of an odd combination!

These came about from trying to make a popular sandwich shops version of a meatball sub but I wanted something with a little more zing that could be served in or on a corn tortilla for the gluten free option.

As usual, the boys use a variety of toppings with these and they have to be served in these lovely crusty long rolls from The Artisan Bakery in Mundaring.

With the tortilla version I like to have avocado, tomato, a little onion, lettuce, sour cream and lime juice.

Makes 24 meatballs.


700g beef, minced

1 tablespoon tomato ketchup

1 tablespoon gluten free Worcestershire sauce

2 chipotle chillies and 2 tablespoons of adobe sauce

1 garlic clove

1/2 lime, juiced

1 tablespoon dried oregano

10g parsley, finely chopped

salt and pepper


Using a stick blender, whizz the ketchup, Worcestershire sauce, chillies, garlic and lime juice.

In a large bowl combine the sauce and beef.

Add the oregano, parsley, salt and pepper.

Mix really well, using your hands is best!

Set aside in the fridge for 1-4 hours.

Form into meatballs.

Heat a non stick frying pan over a medium to high heat.

Cook the meatballs in the pan, turning regularly until dark on the outside and cooked through.

Serve in long soft rolls with salad and sour cream or warmed corn tortillas.

Potato Wedges with Cajun Spices


Friday night fast food challenge time again!

Dipped in a little sour cream with chives or sweet chilli sauce these wedges are a huge hit with the boys.

Using minimal oil and lots of flavour these are easy to make and pack a punch with the Cajun spice mix.

Serves 5-6


30mls vegetable/sunflower oil

1 tablespoon Cajun spice mix

750-800g potatoes


Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the oil and Cajun spice mix. The recipe for the mix is in the blog.

Cut the potatoes in half length wise and then into long fairly skinny wedges.

Add the wedges to the spiced oil and mix really well.

Tip the wedges onto the two prepared trays, I try to have them all facing in the same direction to begin with so I know if they have been turned or not.

Pop in the oven and bake for 40-50 minutes, turning regularly.

Serve with sweet chilli sauce and sour cream.

Lamb, Leek and Feta Burgers


Not your traditional burgers but absolutely delicious!

They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.

The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!

For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.

Serves 4-6.


500g minced lamb

1 leek

2 tablespoons Greek yogurt

1 tablespoon ground cumin

10g chopped parsley

5g chopped dill

2 cloves garlic, crushed

100g feta

salt and pepper


Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.

Wash and drain, set aside.

In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.

Us your hands to mix it all well.

Now crumble the feta into the bowl and again, using your hands, mix well.

Cover and set aside for 1-4hours in the fridge if you have time.

Heat the barbecue or frying pan to a medium to high heat.

Take the meat and form into burger shapes, depending on size you should have 4-6 patties.

Place on the barbecue or pan and cook for 5-8mins depending on thickness.

Turn the patties over and cook for 5-8mins again until cooked through.

Serve in buns with avocado and tomato.

Gluten Free Popcorn Chicken


The fast food Friday challenge is upon me again!

A certain international fast food chain is held in very high regard by the boys. Apparently, their popcorn chicken is delicious, unfortunately, I can’t check as there isn’t a gluten free option.

After a bit of experimenting we came up with this recipe and it’s a winner!


For the chicken…..

750g chicken breast, diced into 2cm pieces

1 teaspoon Cajun spice rub

1 teaspoon smoked paprika

For the flour mix…..

340g gluten free plain flours

180g besan/chickpea flour

2 tablespoons Cajun spice rub

For the egg mix…….

3 eggs, beaten

200mls buttermilk

Serves 6.


In a large bowl combine chicken, 1 teaspoon spice rub and smoked paprika, mix well and leave to marinade for an hour if you have time.

In another large bowl mix the flour, besan and 2 tablespoons of spice rub, use a whisk to mix it really well.

In a smaller bowl whisk the egg and buttermilk.

Heat your oil to 180 degrees Centigrade.

The next bit is easiest if you keep one hand clean, I can guarantee the phone will ring if both hands get dirty!

Take each piece, dip it into the flour, into the egg mix then into the flour again, set aside and repeat with the rest of the chicken. I find a large baking sheet the best place to set aside the prepared chicken, it must be kept in a single layer.

In small batches fry the chicken until golden brown, remove with a slotted spoon and spread on a baking sheet lined with kitchen towel.

Serve the chicken with wedges and some sour cream to dip and obviously eat with your fingers!