Tip: If you prefer a looser mixture, add 250 ml (1 c) fine breadcrumbs and 60 ml (¼ c) of yogurt. We have not added salt before the mixture is frozen because it will retain water during the freezing process. Don’t forget to add salt when cooking!
- 30 ml (2 tbsp.) olive oil
- 1 onion, finely chopped
- 2 small celery stalks, finely chopped
- 1 carrot, finely grated
- 30 ml (2 tbsp.) fennel seed, gently roasted
- 15 ml (1 tbsp.) chopped garlic
- 500 g ground beef
- 500 g ground pork
- Grated rind of 1 large or 2 small lemons
- 15 ml (1 tbsp.) mustard powder
1 Sautée the onion, celery and carrot until golden in the olive oil in a large frying pan. Add the fennel and garlic.
2 Sautée for another 5-10 mins until soft. Remove from heat and allow to cool completely.
3 Mix the two kinds of mince in a large bowl and pour the cooled onion mixture, lemon balm and mustard over. Mix well but do not over mix.
4 Spoon 500 g into sachets and freeze or use immediately.
