Leftovers are always fun to play with. Last night’s epic burger resulted in some leftover burger patty mix.
I was keen on making a light vegetable broth with some noodles and meatballs. But was immediately vetoed by the brat pack.
So it’s Spaghetti and meatballs for dinner.
INGREDIENTS
500 gms mutton mince
1 chopped onion
1 tbsp ginger garlic paste
1 egg
1/4 cup bread crumbs
2 tbsp chopped coriander
1 tbsp Worcestershire sauce
1 tbsp medium peri peri sauce
1 tsp red chilli flakes
1 tsp oregano
Salt
Olive oil
1) cook the onions with little olive oil till they are soft and pink. Let them cool.
2) wash and strain the mince
3) grind in mixer to bind. Don’t make it too pasty
4) put the mince in a big bowl and add all the ingredients including the cooked onions.
5) mix well and shape into patty. Refrigerate for atleast 1 hr.
6) heat oil and when it sizzles, put the patty to fry. Lower gas and let it cook. Turn and cook on the other side. About 5-7 mins each on both sides.
(U can cook in an appey pan too, will brown better. )
The sauce
1 large onion, chopped
5 garlic cloves, chopped
10 tomatoes
1 readymade tomato purée pkt
1 tbsp fresh basil
1 sprig fresh rosemary
1 tbsp fresh parsley
(U can also use dried herbs)
1 tsp red chilli flakes
1 tsp dried oregano
salt
1) blanch or roast the tomatoes. remove skin and chop or purée as per preference.
2) in a pan, heat olive oil and add the onions and garlic. Sautée to pink
3) add the tomato, pkt purée, chilli flakes, oregano, salt and if U are adding other dried herbs add it now (fresh herbs will taste better if added towards the end).
4) cook till tomatoes are soft. Add fresh herbs a minute before u shut the gas.
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