A couple of weeks back, I made another recipe from my card collection, and it completely doesn't balance the fact that I've accumulated another batch of recipe cards already.
4 Portabello mushrooms
2 large cloves of garlic
2 red chillies
1 stick of lemon grass
20 g fresh coriander
salt and pepper
8 salad onions
500 g lean beef mince
25 g sesame seeds
toasted sesame oil
1 Romaine lettuce
- Peel and chop the mushrooms, carrots and courgettes and set aside.
- Pre-heat the oven to 100 degrees and place an oven-proof dish to heat up inside as well.
- Peel, wash and cut into chunks as appropriate the garlic, chillies, lemon grass, coriander and 5 of the onions.
- Place the garlic, chillies, lemon grass, coriander and onions into a blender along with salt and pepper and blend until smooth.
- Mix the paste together with the mince and make 12 - 14 patties.
- Heat up a little sesame oil in a large pan and fry the patties, making sure not to crowd them. Fry just enough to give them a nice colour, then transfer to the oven to keep warm.
- Heat some more sesame oil if needed and stir fry the mushrooms carrots and courgettes until they soften.
- In a small dry pan, toast the sesame seeds. Slice the remaining 3 salad onions finely.
- Serve the patties on a bed of Romaine lettuce with the stir fried vegetables on the side and sprinkle the sesame seeds and onions over them.
These turned out to be really tasty and with a good kick to them. They were also so very easy to do, no need to make the mixture on the night before to allow the flavours to develop, so a great recipe for weekday night. And we managed without the carbs too.
Actually there were a lot more stir fried vegetables than beef patties, I had them for lunch a couple of times on their own.