Lemongrass ginger patties

These patties are easy to make and keep well for a week in the fridge. Plum, ripe tomatoes add a shot of sweetness and juiciness to the otherwise dry patties. Turkey or chicken can be used to replace red meat; adjust seasoning to make up for the milder taste.

1 lb ground beef or ground pork
1/4 tsp turmeric
2 tbsp garlic, minced
2 tbsp lemongrass, minced
1/2 cup shallots, minced
2 tbsp ginger, minced
1 tsp salt
1/4 tsp cayenne powder
1/4 cup ripe tomatoes, finely chopped (optional)

Makes 20 small patties, or 12 large patties

Place the meat in a bowl stir in turmeric.
Pound (or use a food processor) to combine the lemongrass, garlic, shallots, ginger, and salt into a rough paste. Add tomatoes and pound to mix well. Add the paste to the meat and mix ingredients well.
Shape the mixture into 1″ balls, flattening gently to form patties.
Add patties into heated oil on medium-high heat. Fry for 1 – 2 minutes in each side till golden.

Tip: Keep ingredients mostly dry before mixing and pounding to prevent patties from being too wet during frying. If it does happen, increase heat to allow liquid to evaporate during frying.

Adapted from Lemon-ginger Patties by Nicholas on Food52

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