Ingredients
Units
Scale
- 1 large brown onion
- 3 cloves of garlic
- 1 wholemeal bread roll (or 2 slices of bread)
- 1 red chilli (optional)
- 1 tsp salt
- 1 cup fresh herbs (e.g. parsley, mint, coriander/cilantro)
- 250 g mushrooms
- 500 g beef mince
- 1 tbsp Worcestershire sauce
- 2 eggs, free range
Instructions
- Preheat oven to 200c/390F
- Place onion, garlic, bread, chillies, salt, mushrooms and herbs into a food processor. Blend until ‘mince like’ texture.
- Place in a mixing bowl. Add mince, Worcetershire sauce and eggs and mix. Roll and pat down gently into patties (about 2″/5cm in diameter)
- Place in the oven for 20 minutes. Remove from the oven and flip. Return to oven for 5 minutes for the other side to brown.
Notes
It’s so easy to sneak vegetables into mince. By blending in loads of veg, you’ll create a healthier meat pattie, save money and eat less meat. It’s a win-win! I love these with some baked potato (sweet or normal) and salad. See my ‘punched potatoes’ or ‘curly sweet potato fries’. You can also serve it in a burger with pickles, tomatoes, lettuce and a wholemeal bun.
- This should make around 15 patties.
- Stale bread works best here. If I don’t have stale bread, I just leave the bread in the sun for a little bit to dry out. If not, just use it fresh.
- If you don’t have bread, you can use wholemeal breadcrumbs.
- You don’t have to use beef for this recipe. Try other minced meats.
- Use the herbs you love – skip the others. I personally just use what is in my fridge (or what I haven’t killed off yet in my herb garden).
- If your kids don’t like colour things mixed into their food, skip the herbs and chillies. Add 50g more mushrooms.
- Prep Time: 5 mins
- Cook Time: 25 mins