Lemongrass-Ginger Patties

By • September 26, 2012 • 6 Comments

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Author Notes: Very lightly adapted from Burma: Rivers of Flavor by Naomi Duguid (Artisan, 2012)Nicholas Day

Serves 4

  • 1 pound ground beef or ground pork
  • 1/4 teaspoon turmeric
  • 2 tablespoons garlic, minced
  • 2 tablespoons lemongrass, minced
  • 1/2 cup shallots, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon salt
  • 1/4 cup cooked jasmine rice, cooled
  • 1/4 teaspoon cayenne powder
  • 1/4 cup plum tomatoes, finely chopped
  • 2 tablespoons peanut oil
  1. Place the meat in a bowl and sprinkle with the turmeric.
  2. In a large mortar or a food processor, combine the lemongrass, garlic, shallots, ginger, and salt and pound or pulse until they become a rough paste. Add the rice, cayenne, and tomatoes and pound or pulse again. Add the paste to the meat and mix well, kneading them together.
  3. Shape the mixture into balls about 1 inch in diameter, then gently press each into a thick patty.
  4. Place a heavy skillet over high heat. Add the peanut oil, lower the heat very slightly, and then add the patties. (If the patties release water, raise the heat to evaporate it.) Cook for 2 to 3 minutes per side, or to your desired doneness.
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Stringio

9 months ago Pat Rainey-Sherman

I am a beginner paleo what can I use as a binder?

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9 months ago tlynnec

I'm made them without the rice - they don't hold together quite as well, but they still taste great. Alternatively, you could use almond or coconut flour - I suspect almond might alter the taste of this recipe though - or a small amount of baked sweet potato. I've never actually tired the substitutions because i just omit, but almond, coconut, and and sweet potato or all things i've used with success in paleo meatloafs

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about 1 year ago Susan Borowitz

I just made these and since I don't eat red meat, I substituted skinless, boneless salmon, which I cut in small pieces and then pulsed with the rest of the ingredients toward the end. Wow! Served it with a Thai-inspired mango salsa.

Photo_squirrel

about 1 year ago LE BEC FIN

i very much like the idea of this but believe it would improve by taking a tip from all those talented chefs in India: sautee that lemongrass through salt mixture before proceeding.

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about 2 years ago tlynnec

Just made this for dinner, and it was great. Another great use for my lemongrass plants! I did make 1 substitution: I realized that I had no rice, so I used mashed potatoes to act as my binder instead. They came out great.

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about 2 years ago Skylor Powell

This sounds delicious - if I can't add tomatoes, any ideas? Are they needed for the liquid factor?