Beef Patties With Thai-style Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 18 ounces ground beef (500 g. or sub with ground chicken or ostrich)
• 1/2 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)
• 2 tablespoons oil (for frying, or less)
• 1/2 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

Recipe

• 1 for the patties, start with the ground meat, then mix in the rest of the ingredients.
• 2 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.
• 3 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.
• 4 for the sauce, add oil to the same pan (there won't be enough left over).
• 5 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.
• 6 add the coconut milk, stir in the soy sauce and sugar, and add the nuts of your choice.
• 7 let it simmer briskly, while stirring, for a short while -- it should thicken.
• 8 ladle the sauce over the patties, or serve the sauce separately.
• 9 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.