Basic mince mixture

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.