Beef Mince & Liver Patties with No-Nasties Tomato Sauce
A gentle way to introduce nutrient-dense organ meats to the diet.
To make one pattie use about 80g grass-fed beef mince + 20g grass-fed beef liver, then times that by however many you want to make in one go.
Pink salt to taste
Fat to cook in (I use grass-fed beef tallow)
Optional: organic dried or fresh herbs and spices (I like Mingle seasoning)
Optional: lemon juice (watch the video to find out why and how)
1 brown onion, finely diced
1 organic tomato, finely diced
1/2 cup organic pure tomato paste
1 tbsp coconut amino
2 tbsp bone broth or water
Mineral salt, organic pepper to taste
Oil/fat to cook onion in (grass-fed ghee/animal fat, coconut oil)
Optional: a dash of raw honey or 1 tbsp pumpkin puree to sweeten, dried/fresh herbs and spices of choice, 1 tsp smoked paprika powder
Handy items to have
Fry pan (I prefer cast iron)
Container with lid
Pieces of baking paper to fit inside the container
1. Food process the liver until it's pale in colour and ground down fairly well.
2. In a bowl add a small amount of the liver with about 3x as much mince (or less liver if your pallet really doesn't like it!) - alternatively, ask your butcher to make this mince for you with the liver included.
3. Add salt, and any flavours, then stir well with a spoon
4. Place a dollop of mixture onto a piece of baking paper inside a container, then another next to it, place a piece of paper on top of those, repeat until your mixture has finished or your container is full
5. Store in the fridge for a few days then cook one at a time for a meal, on the fry pan (these patties are best served hot off the pan, not cold but you could cook them all up, store in the fridge and warm them through in the oven to serve or just serve cold. Just be careful not to over-cook and dry them out if re-heating)
6. To mask the flavour of the liver even more, serve a pattie alongside no-nasties tomato sauce
1. Place the oil and onion into a medium saucepan on the stove at low-medium temperature and cook until the onion is translucent and slightly brown on edges
2. Add the remaining ingredients and let simmer until it reduces to desired consistency
3. Allow the sauce to cool then use a stick blender (or pour into regular blender) to blitz and remove some or all of the onion and tomato chunks
Serve alongside the patties to help reduce any liver flavour coming through.
Note: you can also add kidney and heart to this.
Watch the recipe demo video below: