Lemongrass Ginger Patties
Prep time
Cook time
Total time
These patties are easy to make and keep well for a week in the fridge. Plum and ripe tomatoes add a shot of sweetness and juiciness.
Recipe type: Sides
Cuisine: Burmese
Serves: 20
  • 1 lb ground beef or ground pork
  • 1 tsp turmeric
  • ½ tsp cayenne powder (optional, add for extra spiciness)
  • 3 Tbsp lemongrass, minced
  • 3 Tbsp garlic, minced
  • 3 Tbsp ginger, minced
  • ½ cup shallots, minced
  • 1 tsp salt
  • 1 tsp cornstarch
  • ¼ cup ripe tomatoes, finely chopped (optional)
  1. Place the meat in a bowl stir in turmeric and cayenne powder.
  2. Pound (or use a food processor) to combine the lemongrass, garlic, ginger, shallots and salt into a rough paste. Add tomatoes and mix.
  3. Combine the paste and meat. Mix the ingredients together with a spoon or fingers and adding cornstarch.
  4. Shape patties by making 1" balls and slightly flattening them. For free-form patties, prepare 2 Tbsp of meat for each patty.
  5. Add patties into heated oil on medium-high heat. Fry for 1 - 2 minutes in each side till golden.
Keep ingredients mostly dry before mixing and pounding to prevent patties from being too wet during frying. If it does happen, increase heat to allow liquid to evaporate during frying.

Recipe is adapted from Lemon-ginger Patties by Nicholas on Food52
Recipe by Ginger and Cilantro at http://www.gingerandcilantro.com/lemongrass-ginger-patties/