Beef Mince + Liver Patties & No-Nasties Tomato Sauce
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 above to find out why and how)
1 brown onion, finely diced
1 organic tomato, finely diced
1/2 cup organic tomato paste
1 tsp smoked paprika powder
2 tsp turmeric powder
1 tbsp pumpkin puree
1 tbsp coconut amino (Niulife brand is good)
2 tbsp bone broth (free e-book available from the website) or water
Himalayan salt, pepper to taste
Oil/fat to cook onion in
Optional: raw honey to sweeten, dried/fresh herbs and spices of choice
Frypan (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!)
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 frypan (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
For other flavour hiding tips watch the video above!
1. Place the oil and onion into a medium saucepan on the stove at low-medium temp and cook until onion is translucent
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
4. Serve alongside nuggets in a dipping bowl or pour into a container to store in the fridge. This recipe makes a lot more sauce than needed for the nuggets recipe, so you can freeze batches of it so you always have some to thaw and use.
These are great for kids parties, school lunchboxes, work snacks, easy dinners... they're very versatile and can be made in bulk to freeze and grab to defrost when needed!
Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds