Indonesian Beef Patties

• 2 teaspoons shrimp paste
• 1 onion, large, roughly chopped
• 1 -2 red chile, fresh, seeded and chopped
• 2 garlic cloves, crushed
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 lb lean ground beef
• 2 teaspoons dark soy sauce
• 1 teaspoon dark brown sugar
• 1 12 lemons, juiced
• 1 small egg, beaten
• vegetable oil, for shallow frying
• salt, to taste
• black pepper, fresh ground, to taste
• 4 -6 Thai chiles, red and green, for garnish

1. Wrap the shrimp paste in a piece of foil and gently warm it in a dry frying pan for 5 minutes, turning a few times.
2. Unwrap the paste and put in a food processor or blender.
3. Add the onion, chilies and garlic to the food processor and process until finely chopped.
4. Set aside.
5. Dry-fry the coriander and cumin seeds in a hot frying pan for 1 minute, to release the aroma.
6. Tip the seeds into a mortar and grind with a pestle.
7. Put the meat in a large bowl.
8. Stir in the onion mixture.
9. Add the ground spices, soy sauce, brown sugar, lemon juice and beaten egg.
10. Season to taste.
11. Shape the meat mixture into small, even-size balls, and chill these for 5 to 10 minutes to firm them up.
12. Heat the oil in a wok or large frying pan and fry the meatballs for 4-5 minutes, turning often, until cooked through and browned.
13. You may have to do this in batches.
14. Drain the meatballs on kitchen paper, and then pile them on to a warm serving platter or into a large serving bowl.
15. Finely slice the green chili and one of the red chilies, and sprinkle over the meatballs.
16. Garnish with a whole red chili, if you like.
17. Serve with the sambal, spooned into a small dish.

shrimp paste, onion, red chile, garlic, coriander seed, cumin, lean ground beef, soy sauce, brown sugar, lemons, egg, vegetable oil, salt, black pepper, chiles

Taken from www.food.com/recipe/indonesian-beef-patties-381930 (may not work)