Indonesian Beef Patties

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons shrimp paste
• 1 onion, large, roughly chopped
• 1 -2 red chile, fresh, seeded and chopped
• 2 garlic cloves, crushed
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 lb lean ground beef
• 2 teaspoons dark soy sauce
• 1 teaspoon dark brown sugar
• 1 1/2 lemons, juiced
• 1 small egg, beaten
• vegetable oil, for shallow frying
• salt, to taste
• black pepper, fresh ground, to taste
• 4 -6 thai chiles, red and green, for garnish

Recipe

• 1 wrap the shrimp paste in a piece of foil and gently warm it in a dry frying pan for 5 minutes, turning a few times. unwrap the paste and put in a food processor or blender. add the onion, chilies and garlic to the food processor and process until finely chopped. set aside. dry-fry the coriander and cumin seeds in a hot frying pan for 1 minute, to release the aroma. tip the seeds into a mortar and grind with a pestle.
• 2 put the meat in a large bowl. stir in the onion mixture. add the ground spices, soy sauce, brown sugar, lemon juice and beaten egg. season to taste. shape the meat mixture into small, even-size balls, and chill these for 5 to 10 minutes to firm them up.
• 3 heat the oil in a wok or large frying pan and fry the meatballs for 4-5 minutes, turning often, until cooked through and browned. you may have to do this in batches. drain the meatballs on kitchen paper, and then pile them on to a warm serving platter or into a large serving bowl.
• 4 finely slice the green chili and one of the red chilies, and sprinkle over the meatballs. garnish with a whole red chili, if you like. serve with the sambal, spooned into a small dish.