These little mince patties don't have to be made into burgers... and have been well received even when served on their own!
I don't really have a recipe for these... but the basic idea is the same every time... a little bit spicy, a little bit aromatic and a whole lot yummy!
I first made this version while staying in India in 2010 so I guess you could call them Indian "influenced"? I think the mince used might have been lamb though... :)
My favourite spice (aromatic?) at the time was cumin (jeera) which is why I've included fresh ground, roasted and whole... the chilli is intended to be more of a subtle push than a kick and I added the onion, ginger and coriander for a bit of freshness and because that's what I had available.
These are all ingredients which I have always had readily available in any flat/home where I've lived and the photographs come from a flat-warming BBQ from early 2011 (I'm finally getting through my back-log of images!) so I'll call these student friendly...
Delicious and easy - that's what a student likes!
You'll need:
500g minced lamb or beef
1 small onion, finely diced
1 chilli (quantity to mild taste), finely diced
1 cm fresh ginger, grated (about a tsp from a jar)
a small bunch of coriander, finely chopped
salt and pepper to taste...
3 tsp whole cumin
Oil, to cook.
Optional: a handful or so of breadcrumbs and an egg - to make the mince go further...)
Put the mince, onion, chilli, ginger, coriander, salt, pepper and one tsp of whole cumin into a bowl.
Roast the other 2 tsp of cumin over medium heat in a dry frying pan... add half the roasted cumin to the bowl straight away and grind the other half with a mortar and pestle before adding too.
Mix all the ingredients together with gentle hands and for into as many patties as you desire - placing them onto a baking paper lined cookie sheet (I like to have a separate square of baking paper for each patty).
Heat a frying pan - or the hot plate of a BBQ and pour in a little oil. Fry the patties as many as will fit at a time... Once the meat has browned all the way up the edge of the patty and a little on the top - flip over and cook the other side for another 30-60 seconds.
Serve warm as is, or as part of a burger.
 |
| The (unfortunately) over-exposed discs at the front are the patties I'm talkin' about! |
I first made this version while staying in India in 2010 so I guess you could call them Indian "influenced"? I think the mince used might have been lamb though... :)
My favourite spice (aromatic?) at the time was cumin (jeera) which is why I've included fresh ground, roasted and whole... the chilli is intended to be more of a subtle push than a kick and I added the onion, ginger and coriander for a bit of freshness and because that's what I had available.
These are all ingredients which I have always had readily available in any flat/home where I've lived and the photographs come from a flat-warming BBQ from early 2011 (I'm finally getting through my back-log of images!) so I'll call these student friendly...
 |
| The hand in the back is showing a big thumbs up, and a happy grin! |
You'll need:
500g minced lamb or beef
1 small onion, finely diced
1 chilli (quantity to mild taste), finely diced
1 cm fresh ginger, grated (about a tsp from a jar)
a small bunch of coriander, finely chopped
salt and pepper to taste...
3 tsp whole cumin
Oil, to cook.
Optional: a handful or so of breadcrumbs and an egg - to make the mince go further...)
Put the mince, onion, chilli, ginger, coriander, salt, pepper and one tsp of whole cumin into a bowl.
Roast the other 2 tsp of cumin over medium heat in a dry frying pan... add half the roasted cumin to the bowl straight away and grind the other half with a mortar and pestle before adding too.
Mix all the ingredients together with gentle hands and for into as many patties as you desire - placing them onto a baking paper lined cookie sheet (I like to have a separate square of baking paper for each patty).
Heat a frying pan - or the hot plate of a BBQ and pour in a little oil. Fry the patties as many as will fit at a time... Once the meat has browned all the way up the edge of the patty and a little on the top - flip over and cook the other side for another 30-60 seconds.
Serve warm as is, or as part of a burger.
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