Name: Indian beef and vegetable patties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 1/2 medium brown onion, finely chopped; 1 small carrot, grated; 125.00 ml finely shredded green cabbage; 450g lean beef mince; 125.00 ml fresh breadcrumbs; 42.00 gm korma curry paste; 1 egg, lightly beaten; 62.50 ml finely chopped fresh mint leaves; 125.00 ml Greek Style Yoghurt; Steamed Basmati rice, to serve; Baby spinach leaves, to serve

Indian beef and vegetable patties

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Mouthwatering mince patties packed with nutritious veggies, zesty korma paste, and fragrant mint - irresistible for all!

Ingredients:

1/2 medium brown onion, finely chopped
1 small carrot, grated
125.00 ml finely shredded green cabbage
450g lean beef mince
125.00 ml fresh breadcrumbs
42.00 gm korma curry paste
1 egg, lightly beaten
62.50 ml finely chopped fresh mint leaves
125.00 ml Greek Style Yoghurt
Steamed Basmati rice, to serve
Baby spinach leaves, to serve

Instructions:

Preheat oven to 200°C (180°C fan-forced) and lightly grease 4 holes in a 3/4 cup capacity non-stick Texas muffin pan.
In a large bowl, mix together onion, carrot, cabbage, mince, breadcrumbs, curry paste, egg, and 2 tablespoons of mint. Season with salt and pepper, then thoroughly combine. Transfer the mixture into a prepared pan and bake for 20 to 25 minutes until fully cooked. Let it stand for 5 minutes before serving.
Combine the yoghurt and remaining mint in a bowl. Serve the meatloaves with the yoghurt mixture, rice, and spinach.

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