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Tam West
Serve these versatile patties with lemon wedges, sea salt flakes and a raita (cucumber, mint and yoghurt) dipping sauce. Alternatively, turn them into spicy sliders with rocket, thinly sliced red onion and raita or form them on to skewers as kofta.
Ingredients
| 2 cloves | Garlic |
| 1 knob | Fresh ginger, thumb-sized, peeled |
| 1 knob | Turmeric, thumb-sized, peeled, optional |
| 2 | Green chillies, use up to 4, depending upon heat |
| 1 large handful | Fresh coriander, or mint |
| 2 | Spring onions, chopped |
| 2 | Kaffir lime leaves |
| 1 | Lemon, zest and juice |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Garam masala |
| 1 splash | Olive oil |
| 400 g | Beef mince (Main) |
| 1 can | Lentils, drained (Main) |
| 1 bowl | Raita, made from cucumber, mint and unsweetened Greek yoghurt, to serve |
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Directions
- Blitz garlic, peeled ginger and turmeric (if using), 2-4 green chillies, coriander or mint, spring onion, kaffir lime leaves, lemon zest and juice, cumin, coriander, garam masala and salt in a food processor until smooth. Add a glug of olive oil to get it moving.
- Mix spice paste with beef mince, freshly ground black pepper and drained lentils.
- Form into small meat patties (or shape on to skewers as koftas) and chill until ready to cook. Fry or grill over high heat until browned and just firm. Serve with lemon wedges, sea salt flakes and a raita (cucumber, mint and yoghurt) dipping sauce.
More of Warren's beef mince recipes
- Dirty rice
- Stuffed capsic*ms
- Patty melt
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