This is another one for the men with their own Mrs Peckish, and want something with a minimum of fuss, but with a little something extra. This is also another Peter Gordon special from his Cook at Home book.
Look, you just need to make some patties and cook them, you can buy the rest. It’s another day at the Barbie, but with a little bit of Thai flavour added in. We’re talking about Lamb, red onion, garlic, lime leaves, and a peanut butter, greek yoghurt and coriander condiment extravaganza. Add in some sliced green tomatoes too if you’ve got them. We didn’t. This made us about 10 medium patties.
8 lime leaves
20ml fish sauce
1kg lamb mince
1/2 tsp salt
2 cloves (or much more if you’re like me) garlic
1/2 red onion (peeled and finely chopped).
Get the lamb into a nicely sized bowl with room to mix in.
Blend the lime leaves, egg, and fish sauce. If you have a stick blender, about 40 seconds of action ought to do it. If you’re working with a regular blender, it’s still 40 seconds, but maybe stop at the 20 mark to scrape down the sides. Pour this mix through a sieve on top of the lamb to get rid of any fibres and stems. Put in the cornflour, salt and onion, then give it all a good mix with your hands. Oh, you want to keep your hands pristine for the foot rub you’re going to give your Mrs P after dinner? Do it with a fork then. Now shape it all into patties about 1cm thick, stick on a tray, and put away in the fridge until needed. When you’re ready for them, cook on a medium-high heat for about 3 minutes either side.
In the recipe Peter Gordon describes them as succulent and aromatic. He’s not even half kidding. A small round of our sheep farmers’ finest gets a thorough indoctrination in the lime-leaf and coriander flavours; coming out the other side with a whole new vocabulary, a good peanut butter will tickle your satay senses, then the sharpness of the greek yoghurt cuts through it all with that delicious creaminess. Best of all, it’s between two slices of bread.
One day I’d like to do a range of little sliders on a plate with very distinct flavours to them, and this would be one of my first picks for the range.
Serve with a bottle of Chang or Singha beer after a hard week.