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Lamb Rendang Burger with Roti Canai Submitted By: Kevin
Date/Time : December-23-2005, 16:19:00

   

Ingredients:

10 pcs : roti canai (fried flaky Indian bread),
200g : Mayonnaise,
150g : iceberg lettuce, shredded.
100g : onions, sliced.
150g : ripe tomatoes, cut into sticks.
100g : cucumber, cut into sticks.
400g : KNORR Satay Sauce, prepared.
100g : mixed lettuce.

Lamb Patties:

1.2kg : lamb, 300g : lamb or mutton fat,
80g : onions,
6 pcs : lime leaves, finely chopped.
3 tbsp : KNORR All Purpose Seasoning,
80g : KNORR Rendang Paste,
80ml : Coconut Milk,
2 : eggs.

Method:

Lamb Rendang Patties:

1. Mince the lamb meat, lamb fat and onions in a food mincer.

2. Tranfer the minced mixture into a bowl and add the rest of the ingredients.

3. Mix well with hands. Shape into patties using BurgerMate.

4. Heat oil in large pan over medium heat and fry the patties for 3-4 minutes on each side until cooked.

5. Remove and keep warm.

Serve:

1. Lightly heat up the roti canai on the hot plate and spread with Mayonnaise.

2. Sprinkle with shredded lettuce, sliced onions, tomatoes and cucumbers.

3. Place the lamb rendang patties on top.

4. Spoon some Knorr Satay Sauce on it and garnish with lettuce.

5. Serve immediately.

 
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