Indonesian Lamb Patties with Coriander and Lime

Submitted By:
CreativeCooks


No. of Servings:
2 - 4 Preparation time:
1hr(s) Course:
Main Cooking time:
15min(s) Cooking Instructions:
Heat half the groundnut oil in a frying pan, add the shallots with the Massaman paste for 5 minutes until soft, then tip into a large bowl to cool.

Mix together the lamb, lime zest, coriander, coconut milk, spring onions and salt with the fried shallots and paste, then add the egg yolk and mix thoroughly.

Shape the mixture into 12 patties. You can freeze them for up to 2 months at this stage, then defrost in the fridge. Alternatively refrigerate up to 1 day in advance.

Heat the remaining groundnut oil in a pan and fry the patties in small batches for 4-5 minutes on each side, until cooked through.

Serve immediately.