Beef Patties With Thai-Style Sauce

Recipe by Zurie
READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • Patties
  • 18
    ounces ground beef (500 g. Or sub with ground chicken or ostrich)
  • 12
    cup spring onion, chopped (green onions)
  • 1
    tablespoon garlic, finely chopped
  • 1
    tablespoon fresh ginger, finely chopped
  • 1
    tablespoon cilantro, finely chopped
  • 1
    hot pepper, small, finely chopped (leave out seeds for a milder taste)
  • 3
    tablespoons breadcrumbs, dried
  • 1
    teaspoon salt (level)
  • 1
    egg, beaten
  • 2
    tablespoons oil (for frying)
  • Sauce
  • 2
    tablespoons oil (for frying, or less)
  • 12
    cup spring onion, chopped (green onions)
  • 1
    tablespoon garlic, finely chopped
  • 1
    tablespoon ginger, fresh, finely chopped
  • 1
    tablespoon ground cumin
  • 1
    teaspoon hot pepper, finely chopped (use less (or more)
  • 1
    cup coconut milk (250 ml)
  • 3
    ounces peanuts, crushed (100g, or use cashews, roasted)
  • 2
    tablespoons soy sauce (30 ml)
  • 1
    teaspoon sugar
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DIRECTIONS

  • For the patties, start with the ground meat, then mix in the rest of the ingredients.
  • Turn round and round until well mixed. If the mixture is too dry (it should be just right) add a teaspoon or so of milk or water.
  • Form fairly small patties (you'll have 7 or 8), and fry in a little oil in a pan, over medium-to-low heat, turning once, until brown on both sides. Remove to an oven dish and keep pan on the hob.
  • For the sauce, add oil to the same pan (there won't be enough left over).
  • Add the spring onions, garlic, ginger, cumin and pepper to the hot oil, and stir briskly for about half a minute, just to bring out the flavour.
  • Add the coconut milk, stir in the soy sauce and sugar, and add the nuts of your choice.
  • Let it simmer briskly, while stirring, for a short while -- it should thicken.
  • Ladle the sauce over the patties, OR serve the sauce separately.
  • Serve with rice (brown basmati is nice) and an Asian-type green such as chopped, steamed pak choy or tatsai or Chinese cabbage, seasoned with soy sauce instead of salt.
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