Lemongrass has that clean refreshing taste which reminds me of a quiet dawn, the dew still tenuously hanging from tips of branches and leaves, sunlight not yet come of age for the day. Ginger brings to mind secret joys, slightly spicy, slightly heady. Paired, they bring forth an exhilarating tingle at the back of the tongue, like secret moments before day break.
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. Turkey or chicken can be used to replace red meat; adjust seasoning to make up for the milder taste. This recipe makes 20 small 1″ patties or 12 large 2″ patties.
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- 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)
- Place the meat in a bowl stir in turmeric and cayenne powder.
- Pound (or use a food processor) to combine the lemongrass, garlic, ginger, shallots and salt into a rough paste. Add tomatoes and mix.
- Combine the paste and meat. Mix the ingredients together with a spoon or fingers and adding cornstarch.
- Shape patties by making 1" balls and slightly flattening them. For free-form patties, prepare 2 Tbsp of meat for each patty.
- Add patties into heated oil on medium-high heat. Fry for 1 - 2 minutes in each side till golden.
Recipe is adapted from Lemon-ginger Patties by Nicholas on Food52