Spicy beef burgers stacked with kumara fritters and sautéed kale by
Source: Clean Eating Guide Supplement with Healthy Options Magazine
We served these with avocado and a little mayo. Next time we will try making the fritters in the oven to get them a bit more crispy. These were really yummy
Ingredients
1 tbsp coriander seeds
1 tbsp cumin seeds
600g lean beef mince
2 cloves of garlic, crushed
1 shallot, finely chopped
2 eggs
1 small red chilli or 1 tsp of crushed chilli
Coconut oil for frying
2 large kumara - around 1kg in total
1 cup fresh coriander - stems removed and leaves torn in half
Instructions
Heat the coriander and cumin seeds in a small pan over a medium heap until they pop and become fragrant. Remove from the heat, cool and then crush with a pestle and mortar.
In a large bowl place the mince, garlic and shallot, using your hands to combine. Add the crushed seeds, one of the eggs, the chilli and salt and pepper.
Shape the mince mixture into patties and chill for 15 minutes to help them firm up before cooking.
Heat a bbq or frying pan and add some coconut oil. Cook the patties until golden on the outside and just cooked in the middle.
While the patties are cooking prepare the fritters. Grate the kumara into a bowl and add the coriander and some salt and pepper. Stir through the the remaining egg to bind it all together, then dollop out spoonfuls of the mixture into a hot frying pan coated with coconut oil. Flatten them down slightly and cook until golden and crispy. Set aside.
Just before serving your stack, sautee some kale in a little bit of coconut oil until softened, then layer the burgers with the fritters and the kale.
Fritter, burger, kale, fritter
In a large bowl place the mince, garlic and shallot, using your hands to combine. Add the crushed seeds, one of the eggs, the chilli and salt and pepper.
Shape the mince mixture into patties and chill for 15 minutes to help them firm up before cooking.
Heat a bbq or frying pan and add some coconut oil. Cook the patties until golden on the outside and just cooked in the middle.
While the patties are cooking prepare the fritters. Grate the kumara into a bowl and add the coriander and some salt and pepper. Stir through the the remaining egg to bind it all together, then dollop out spoonfuls of the mixture into a hot frying pan coated with coconut oil. Flatten them down slightly and cook until golden and crispy. Set aside.
Just before serving your stack, sautee some kale in a little bit of coconut oil until softened, then layer the burgers with the fritters and the kale.
Fritter, burger, kale, fritter