Try these fantastic recipes all submitted by our producers and members using only fresh and organic local products.
|0,75||cup||onions, finely chopped|
|1||tsp||ginger root, minced|
|0,50||tsp||jalapeno pepper, minced|
|0,50||cup||coriander or mint leaves, chopped|
Place the ground beef in a bowl with the onion, ginger, cumin, ground coriander, jalapeno, salt, and
yogurt. Mix with a spoon, spatula or your hands. To blend the seasonings and to help the meat hold
together when cooking, mix until a smooth consistency is achieved. Mix in the chopped fresh coriander
leaves (or chopped fresh mint). Wet your hands and shape into 8 round or oval patties, using about .
cup of the mixture for each patty. Give the patties several firm squeezes to help them hold their shape,
and place on a lightly oiled plate until ready to fry.
Place a skillet over medium high heat and add about 2 tablespoons of oil. Place in as many patties that
will fit comfortably in the pan. If you like patties with a slightly crunchy exterior, leave the heat on
medium high. If you want a softer exterior, lower the heat to medium. Cook for about 5 to 6 minutes
on each side, depending on the level of heat. Serve warm with a vegetable dish, East Indian chapattis,
in a pita bread, or with a salad.
These patties can also be cooked under the broiler or on a barbeque. For an interesting variation,
squeeze the meat onto a metal skewer and barbeque like a kabob.
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