6 portions
• 10 ml cumin seeds
• 30 ml coriander seeds
• 6 slices bread
• 500 g beef mince
• 1 onion, finely chopped
• 30 ml wholegrain mustard
• handful fresh coriander, chopped
• 2 eggs
• salt and freshly ground black pepper to taste
• 60 ml olive oil
• 30 ml canola oil
• 30 ml cake flour
• 250 ml milk
• 250 g brown mushrooms, sautéed in butter until golden brown
• 2 tomatoes, diced
• 1 small cucumber, diced
• ½ red onion, finely chopped
• 6 rye bread rolls
Heat a frying pan over medium heat. Slowly dry fry the cumin and coriander until aromatic – about 2 inutes. process the bread to fine breadcrumbs in a food processor. Mix the mince, onion, mustard and coriander. Add the toasted spices, breadcrumbs and eggs. Mix well. Season with salt and pepper and mix again. Heat the olive oil in a medium-sized frying pan. Test for flavour by frying a little of the mixture. Taste and adjust the seasoning if necessary. Divide the mixture into 6 portions and roll into neat balls with your hands. place the meatballs into the hot pan and press flat to about a 1 cm-thickness. Fry for about 3 – 5 minutes a side or until golden brown. Heat the canola oil in a medium-sized saucepan. Stir in the cake flour. Add the milk and whisk until smooth. Lower the heat and keep on stirring while the mixture simmers for about 5 minutes. Season well. Add mushrooms. Mix the tomato, cucumber and red onion and spoon onto 6 halved rolls, followed by the cooked patties. Spoon over the mushroom sauce, replace the tops of the rolls and serve.