BEEF PATTIES WITH CABBAGE SLAW

TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 326 CALS

INGREDIENTS

• 300g raw lean beef mince (Beef Patties)

• 2g dried basil, Beef Patties

• 1 egg (Beef Patties )

• 70 Gram brown onion (diced, Beef Patties )

• 100 Gram carrot (grated, Beef Patties )

• 1 tsp. paprika (Beef Patties)

• 2 garlic clove (crushed, Beef Patties )

• 60 Gram purple cabbage (shredded, Cabbage Slaw)

• 10ml balsamic vinegar, Cabbage Slaw

• 6 ml olive oil (Cabbage Slaw)

• 60 Gram green cabbage (shredded, Cabbage Slaw )

• 200 Gram carrot (shredded, Cabbage Slaw )

• 5 ml olive oil (Beef Patties)

• pinch Himalayan salt, Beef Patties

• pinch pepper, Beef Patties

METHOD

1. Heat a non-stick fry pan over medium heat and saute the onion with 1 crushed garlic clove for a few minutes or until golden brown. Transfer the sauteed onions to a bowl

2. Mix in the grated carrot, raw beef mince, dried basil, paprika, remaining crushed garlic, Himalayan salt, and pepper

3. Crack an egg into the bowl and combine well

4. Form 2-3cm thick patties and place on a plate. Glad wrap and refrigerate for 30 minutes (make 4 patties in total)

5. Heat olive oil in a non-stick fry pan over medium heat and cook the beef patties for 4 minutes on each side or until cooked to liking. Once all the patties are cooked, set aside

6. Combine all the cabbage slaw ingredients together into a bowl. Drizzle the balsamic vinegar and olive oil over the top. Combine well.

7. Divide the cabbage slaw into two serves. Dish one serving in a bowl and add 2 beef patties on top

8. Refrigerate the second serving of slaw and beef patties for tomorrow's leftover

NUTRITION

Serving size 376g

Calories 326 cal

Protein 36.9g

Fat, total 14.4g

- saturated 4.7g

Carbohydrate 9.7g

- sugars 9.5g

Sodium 987mg