Ostrich buns

Pre­pare and cook a few of these pat­ties, and keep in the freezer for when you do not have much time to make lunch for the next day.

YOU Lunchbox Ideas - - Contents -

MAKES

8 burg­ers

Prepa­ra­tion time: 10 min­utes Chill­ing time: 15 min­utes Cook­ing time: 10-12 min­utes

PAT­TIES

4 slices brown bread, crusts re­moved, or brown rolls 160 ml (²⁄₃ c) fat-free milk 1 kg ostrich mince or a mix­ture of ostrich and lean beef mince 2 eggs, lightly whisked 1 onion, finely chopped 7 ml (1½ t) salt 2 ml (½ t) freshly ground black pep­per 25 ml (5 t) chopped fresh co­rian­der 5 ml (1 t) ground cumin olive oil

TO AS­SEM­BLE (PER BURGER)

1-2 cos let­tuce leaves 2 slices brown bread, toasted ½ tomato, sliced salt and freshly ground black pep­per ¼ red onion, sliced into rings cu­cum­ber, cut into long rib­bons 30 ml (2 T) plain yo­ghurt mixed with 3 ml (gen­er­ous ½ t) ground cumin Pre­heat the oven to 200 °C. 1 Pat­ties Soak the bread in the milk and mash well. Mix gen­tly with the re­main­ing in­gre­di­ents, ex­cept the oil. 2 Wet your hands, shape the mix­ture into 8 pat­ties and chill for 15 min­utes. 3 Put the pat­ties on a bak­ing sheet, brush with a lit­tle olive oil and bake, turn­ing a few times, for 10-12 min­utes or un­til medium done. Set aside to cool. 4 To as­sem­ble Put 1 or 2 let­tuce leaves on a slice of bread, ar­range tomato slices on top and sea­son with salt and pep­per. Put the patty, onion rings and cu­cum­ber rib­bons on top of the tomato. Spoon the yo­ghurt and cumin mix­ture on top and cover with the re­main­ing slice of bread.

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