Mexican Patties with Pineapple Avocado Salsa and Pea Rice

Steps

1. oven grill to high. Line an oven tray with baking paper.
2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a medium bowl, combine mince, chipotle sauce, salt, shallot and season with pepper. Mix well using clean hands. Using a half cup measure, shape into 3 even-sized balls then flatten into 1.5cm-thick patties.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook patties for about 3 minutes each side, until golden brown. Transfer to prepared tray and top with grated cheese. Grill for 1–2 minutes, until cheese is melted and golden and patties are cooked through.
5. While Mexican patties are cooking, combine all pineapple avocado salsa ingredients in a medium bowl. Season with salt and pepper and mix to combine.
6. When rice has finished steaming, fluff up grains with a fork and gently fold through peas.
7. Divide pea rice between plates and top with a Mexican patty and pineapple avocado salsa.