BEEF PATTIES WITH THAI-STYLE SAUCE
I found the original recipe in a recipe booklet published by a supermarket chain. It's very basic and a good midweek main meal. I changed the recipe to my taste, as the original was too bland. Once you have the few ingredients at hand it's easy to make. It's also a good recipe to make ahead, as the flavours will definitely improve over a day or so. The original recipe suggested ground ostrich meat or chicken as a good alternative to beef. Most of our shops sell dried breadcrumbs, which is what I used.
Provided by Zurie
Categories Meat
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 20
Steps:
- 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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