Serves 2
For the Burgers
40g Breadcrumbs 400g minced beef 1 small egg beaten lightly *1/2 tsp ginger paste *1 fresh chilli chopped and deseeded *1tsp ground coriander *1/4 tsp chilli powder *1tsp garam masala ½ tsp salt 1-2
tbsp olive oil for frying
* In place of the chilli, spices marked with * you can use ½ tbsp. tomato sauce 1tbsp Worcestershire sauce ½ tbsp. tomato chutney ½ tsp dried thyme
1/2tsp dried oregano ½ tsp
salt ground black pepper
Combine the breadcrumbs,
minced beef, egg and spices in a bowl. Divide
into four equal sized patties.
Now prepare the veg
1 medium onion peeled
and sliced 2 medium carrots peeled
and sliced 20g pumpkin green beans 1 tbsp plain flour 300g potatoes peeled and quartered 150ml beef stock
Heat the oil and fry the burgers until brown on each
side. Then keep on a plate.
Add the onion,
carrots, pumpkin and green beans to the pan cook for 2-3 mins the add flour. Transfer
to a slow cooker.
Place potatoes on the
top of the veg, around the burgers pour over the beef stock.
Cook on low for 2 ½ -
3 hrs.
Oven top method use a
flameproof casserole – cover and cook gently for 40-50 mins
