Vietnamese beef patties
Supper for two? Go to the Far East, or at least bring it into your kitchen with these brilliant little patties. It has to be said they also work just as well with minced pork or lamb.
|225g minced beef|
|1⁄2 red onion, peeled|
|50g sachet Patak’s creamed coconut|
|1 rounded tablespoon Whole Earth crunchy organic peanut butter|
|1 dessertspoon Thai fish sauce|
|1 teaspoon ground cumin|
|1⁄2 teaspoon soft brown sugar|
|For the peanut dipping sauce|
|2 tablespoons Kikkoman soy sauce|
|2 tablespoons Whole Earth crunchy organic peanut butter|
|2 pieces jalapeno pepper, from a jar|
|2 tablespoons Whole Earth organic tomato ketchup|
|2 cloves garlic, peeled and crushed|
|juice of 1 small lime|
|1 tablespoon chopped, roasted peanuts|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cheat at Cooking
Pre-heat the grill to its highest setting for 10 minutes. Chop the onion and creamed coconut together in a mini-chopper, then scrape the mixture out into a bowl containing the beef and the rest of the patty ingredients. Mix everything really well, then, using your hands, shape it into 12 small, round patties.
For the dipping sauce, put all the ingredients (except for the chopped peanuts) in a mini-chopper with 2 tablespoons water, then whiz to a purée. Pour into a bowl and garnish with the chopped, roasted peanuts.
To cook the patties, place them on the grill rack under a hot grill, 10cm from the heat, and grill for 3 minutes on each side. Serve them with the bowl of Peanut Dipping Sauce to dunk into.
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The real cheat element here is that it’s mega-fast to prepare but looks as though it took an age!
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