Beef bun cha

Serves

Prep Time

Cook Time

Ingredients

500 g beef mince

1 clove garlic, crushed

1 small bunch garlic chives, chopped

1 tbsp chopped coriander

2 tsp fish sauce

1 tbsp golden syrup

Place the beef mince, garlic, garlic chives, coriander, fish sauce, golden syrup and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
Shape mixture into about 16 small patties.
Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
Cook the patties in batches until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches. Serve on lettuce leaves or Chinese spoons with a drizzle of sweet chilli sauce.

Buying and storing mince: refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.