Korean tofu and beef patties with sesame spinach

Ingredients

For 1 serving

• Lean ground beef90 g
• Tofu80 g
• Eggs1
• Spring onions1
• Carrots30 g
• Garlic1 clove
• Tamari1 teaspoon
• Spinach150 g
• White rice55 g
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: nuts, eggs, soy, sesame,

In season: October – April

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile wrap the tofu in a tea towel and squeeze hard to remove the water, then mash it with a fork. Finely chop the spring onion, the peeled carrot and the garlic; beat the egg.
3. Mix the tofu, lean beef mince, half the egg, spring onion, carrots, garlic and tamari until evenly combined; shape 6 flattened patties.
4. Heat the groundnut oil in a non-stick frying pan over medium heat, dip the patties in the remaining egg and cook for 3 minutes per side, until golden and cooked through.
5. Meanwhile blanch the spinach for 1 minute in boiling salted water, until wilted; drain, squeeze and dress with the sesame seeds.
6. Serve the patties with the spinach and rice.