You could make these patties with beef mince instead of buffalo meat, if you like. Here, Luke serves with sticky rice and a dipping sauce, but you could also use them to make a sandwich or burger.
- 5 red Asian shallots, roughly chopped
- 5 lemongrass stems, white part only
- 500 g (1 lb 2 oz) minced (ground) buffalo or beef
- 500 g (1 lb 2 oz) minced (ground) pork
- ½ tsp sea salt
- 2 tsp caster (superfine) sugar
- 1 tsp chilli powder
- 60 ml (2 fl oz/ ¼ cup) fish sauce
- 6 spring onions (scallions), sliced
- 1 handful chopped dill
- sticky rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pound the shallot and lemongrass to a paste in a large mortar. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 patties, about 6 cm (2 inches) across and 2 cm (1 inch) thick.
Heat a barbecue chargrill or chargrill pan to medium-high. Cook the patties for 3-4 minutes on each side, or until browned and cooked through.
Serve the patties hot, with the sticky rice.