mince simplymince recipes
simplymince by Heather Cussell
contents
sweet and sour meatballs greek lamb pasta no sauce lasagne lasagne heather’s bolognese spicy meat sauce beef and sweetcorn enchiladas chilli con carne simple samosas individual beef and potato pies cottage pie mince and dumplings sloppy joe bake the ultimate burger double chipotle burger chicken and maple syrup burger turkey, cranberry and brie burger pork and apple burger
prep time 30 minutes cook time 50 minutes freezing recommended*
sweet and sour meatballs serves 6 / per recipe: 2,701kcal / per serving: energy 450kcal
500g lean lamb mince (20% fat) 500g lean pork mince (5% fat) 1 red pepper, deseeded and finely chopped 1 small onion, finely chopped 3 Cox's apples, peeled and finely grated
for the meatballs: place the lamb and pork mince into a bowl and mix together well. Add the pepper, onion, apples, ginger, coriander and egg white to the mince mixture and mix well. Shape the mixture into small balls, about 2cm diameter and place onto a plate. Dust with the flour, rolling the balls around to cover all over. Place into the fridge for 30 minutes to firm up .
1 tbsp fresh ginger, grated 4 tsp coriander, chopped
for the sauce: heat a frying pan until hot then add the olive oil and red onion. Cook for 2-3 minutes, until just softened.
1 egg white 3 tbsp plain flour 1 tbsp olive oil
for the sauce 2 tsp olive oil 1 red onion, finely chopped 4 baby leeks, chopped 1 courgette, sliced 450g cherry tomatoes, halved 2 tsp brown sugar
Add the leeks and courgette and fry until slightly browned. Add the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes. Allow the mixture to cool for a few minutes, then transfer to a food processor and blend to a smooth sauce. Stir in the mango chutney. In a clean frying pan heat the olive oil until hot and then add the meatballs. Fry the meatballs, turning occasionally, until golden-brown all over. Add the tomato sauce and bring to the boil. Reduce the heat and simmer for 15 minutes.
2 tsp malt vinegar 6 basil leaves, torn
to serve: place the rice onto the plates. Top with a ladleful of meatballs and sauce, and garnish with a little basil.
3 tbsp mango chutney
serve with 60g Basmati rice, per person (dried weight - 210 calories, per person)
Freezing: * For best results, do not cook the meatballs before freezing, defrost throughly before cooking (overnight). Freeze sauce separately.
prep time 20 minutes cook time 20 minutes freezing recommended (sauce only)
greek lamb pasta serves 4 / per recipe: 3,212kcal / per serving: energy 803kcal
400g conchiglie (pasta) 20g fresh dill, chopped finely including stalks 200g feta cheese, broken into chunks 4 garlic cloves, finely chopped 400g lamb mince 60g pitted black olives, coarsley chopped 2 red onion, finely diced 2 tomato, coarsley chopped 50ml tomato ketchup 4 tbsp rich tomato paste 2 tsp italian dried oregano 2 dried bay leaf olive oil salt & ground black pepper
Heat a large, non-stick wide-based pan with a drizzle of olive oil over a medium heat. Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until it's softened. Add the lamb mince, tomato paste, dried oregano and chopped garlic to the pan. Cook for 2-4 minutes or until the mince has started to brown, breaking it up as you go. Meanwhile, add the conchiglie pasta to a large pot of boiled water with a pinch of salt. Cook over a high heat for 8-12 minutes or until cooked but with a slight bite. Meanwhile, add the chopped tomato, black olives, tomato ketchup and dried bay leaves to the pan. Reduce the heat to low and cook for 5 min or until everything is bubbling and starting to caramelise (and go a little bit crispy) Once the conchiglie is cooked, drain and return it to the cooking pot, reserving 400ml of the starchy cooking water Add the reserved starchy cooking water to the lamb and stir vigorously over a medium heat for approx. 5-7 min or until a thick ragĂš sauce remains. Once done, discard the bay leaves. Stir half of the chopped dill through the drained conchiglie and season generously with salt and pepper Serve the lamb ragĂš over the conchiglie Garnish with the feta, remaining chopped dill and a drizzle of olive oil and enjoy.
prep time 25 minutes standing time 25 minutes cook time 35 minutes freezing recommended*
no sauce lasagne serves 8 / per recipe: 4,206kcal / per serving: energy 526kcal
750kg lean beef mince (5% fat)
Preheat the oven to 180ËšC / fan oven 160ËšC / gas 4.
1 onion, chopped finely
Heat a large non stick saucepan and add the beef mince, dry fry, stirring, until the mince has evenly browned. Add the onions and garlic cook for 5 minutes, stirring occasionally, until the onions are softened.
2 garlic cloves, crushed 2 carrots, grated 4 tsp mixed dried herbs or Italian seasoning 1 tsp mild chilli powder
Add the carrots, dried herbs, chilli, passata, red wine, stock cube, Worcestershire sauce and seasoning, and bring to the boil, turn the heat down and simmer for 20 minutes.
500ml passata with basil splash of red wine 1 beef stock cube 1 tbsp Worcestershire sauce salt and freshly ground black pepper 8 sheets, pre-cook or fresh lasagne sheets 2 x 125g pks light mozzarella, finely sliced fresh basil leaves, torn
Assemble the lasagne, spoon half the mince mixture into a rectangular ovenproof dish and top with half the lasagne sheets and then the remaining mince followed by the remaining lasagne sheets. Finish with a final layer of mozzarella, Cover with tin foil and leave to stand for approx 30 minutes. Before cooking sprinkle with a few fresh basil leaves, cover the lasagne with tin foil and bake in the oven for 30 minutes. Remove the foil and bake for a further 5-10 minutes. Serve on to warmed plates.
Freezing: * For best results, do not cook the lasagne before freezing.
prep time 25 minutes cook time 35 minutes freezing recommended*
lasagne serves 12 / per recipe: 5,210kcal / per serving: energy 434kcal
1kg lean beef mince (5% fat) 450g carrots, small chunks 2 onion, chopped finely 4 garlic cloves, crushed 200g button mushrooms, quartered 2 x 400g cans of chopped tomatoes 500ml Passata with basil splash of red wine 4 tbsps tomato purée
Preheat the oven to 180˚C / fan oven 160˚C / gas 4. Cook the carrots until al dente. Drain. Heat a large non stick saucepan and add the beef mince, dry fry, stirring, until the mince has evenly browned. Add the onion and mushrooms, cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic and cook for an additional minute, until the garlic is fragrant.* Add the chopped tomatoes, tomato purée, herbs, chilli, red wine, stock and seasoning, and bring to the boil, turn the heat down and simmer for 20 minutes. Remove from heat, add the carrots and set aside.
1 tbsp Worcestershire sauce 4 tsp mixed dried herbs 1 tsp mild chilli powder 300ml beef stock (2) 480g pre-cook lasagne sheets (12 sheets)
salt and freshly ground black pepper
Make the sauce, mix the cornflour with a little of the milk, heat the remaining milk in a medium size saucepan. Stir in the cornflour gradually to the milk and cook, stirring, until it is a smooth and thick. Stir in the mature cheddar cheese, keeping some in reserve. Assemble the lasagne, spoon half the mince mixture into a rectangular ovenproof dish and top with half the lasagne sheets and then the remaining mince followed by the
for the sauce (1,624) 4 tbsps cornflour 1200ml skimmed milk 250g grated 30% lighter mature cheddar cheese
remaining lasagne sheets. Finish with a final layer of cheese sauce. Sprinkle the remaining cheese over the top and bake in the oven for 35 minutes. Cut the lasagne into square portions and, with a fish slice, carefully lift out the squares on to warmed serving plates.
Freezing: * For best results, do not cook the lasagne before freezing.
prep time 20 minutes cook time 30 minutes freezing recommended (sauce only)
heather’s bolognese serves 16 / per recipe: 3,535kcal / per serving: energy 221kcal
1kg lean beef mince (5% fat) 500g lean pork mince (5% fat) 300g lean smoked bacon, fat removed and diced 2 onions, finely chopped 2 garlic clove, crushed 2 tsp hot chilli powder 2 tsp fresh coriander
Over a medium heat cook the beef, pork and bacon in a large, heavy based non stick pan. Dry fry it for 10-12 minutes until it is evenly browned. Add the onion, garlic, chilli powder, coriander, basil and mixed herbs, cook until the onion has began to soften.* Stir in the worcestershire sauce, caster sugar, tinned tomatoes, passata, red pesto, crumble in beef stock cubes and bring to the boil.
1 tbsp mixed herbs
Cover, reduce the heat and simmer for 20 minutes, stirring from time to time.
1 tbsp Worcestershire sauce
Serve.
2 tbsps fresh basil
2 tsp caster sugar 400g tinned tomatoes, chopped 1litre Passata 190g red Pesto 2 beef stock cubes salt and freshly ground black pepper
75g pasta, per person (dried weight - 270 calories, per person)
ALTERNATIVE: You can use 500g quorn mince instead of the pork mince. This will reduce calories by 95 per recipe. *Add the quorn mince stir well and cook for a few minutes.
prep time 20 minutes cook time 20 minutes freezing recommended (sauce only)
spicy meat sauce serves 10 / per recipe: 1860kcal / per serving: energy 186kcal (sauce only)
750g lean minced beef (5% fat) 200g diced smoked bacon 1 tbsp olive oil 2 onions, finely chopped 200g mushrooms, sliced 2 tsp Italian seasoning 4 garlic clove, crushed 2 tsp hot chilli powder 1 tsp fresh thyme, chopped
Heat olive oil in a very large skillet on medium heat. Add the chopped onion, mushrooms and Italian seasoning. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, thyme, coriander, chilli powder season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside. In a sererate pan add the minced beef and bacon and cook until on the meat is browned. When cooked add the meat to the pan with the seasoned onions. Add tinned tomatoes, Passata sauce, sliced olives, worcestershire sauce, red wine, and beef stock and bring to the boil.
(or 11/2 tsp dried)
400g tinned tomatoes 500ml Passata Dash of Worcestershire sauce Splash of red wine 200ml beef stock (1) 1 tsp caster sugar 6 fresh basil leaves, finely chopped (or 11/2 tsp dried) salt & ground black pepper
75g Penne pasta, per person (dried weight - 270 calories, per person)
Add basil and a teaspoon of sugar and bring to a simmer on low heat, let cook, uncovered, for 15-20 minutes. Once the sauce has simmered, adjust seasonings. Add salt & pepper to taste and a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Cook the pasta until al dente. Drain. Add meat sauce to the cooked penne pasta stir. Serve immediately.
prep time 25 minutes cook time 35 minutes freezing recommended (best before baking)
beef and sweetcorn enchiladas serves 6 / per recipe: 2,496kcal / per serving: energy 416kcal
500g lean beef mince (5% fat)
Preheat the oven to 180ËšC / fan oven 160ËšC / gas 4.
1 onion, peeled and finely chopped
Grease an oven proof dish. Set aside.
2 cloves garlic, peeled and crushed 35g sachet mexican style seasoning 650g jar tomato pasta sauce 205g red kidney beans in chilli sauce 130g frozen sweetcorn 6 flour tortillas (128kcal each) 80g grated 30% lighter mature cheddar cheese
Heat a non-stick frying pan and add the mince, onion and garlic, fry over a high heat, stirring, until the mince browns. Add the Mexican style seasoning and half the jar of the tomato sauce. Cover and simmer for 30 minutes then add the kidney beans and sweetcorn. * Spoon equal amounts of the filling down one side of each flour tortilla, roll up enclosing the filling, then lift into the greased ovenproof dish. Pour over the remaining tomato sauce. Sprinkle the cheese over and bake for 25 minutes until golden brown and piping hot. Serve.
knob of butter
ALTERNATIVE: Chilli Enchiladas by using *4 portions of chilli con carne instead of the beef and sweetcorn filling. The calories per recipe will be 1,884 and 314 per portion.
prep time 20 minutes cook time 35 minutes freezing recommended
chilli con carne serves 10 / per recipe: 2,315kcal / per serving: energy 232kcal
1kg lean beef mince
(5% fat)
2 onion, finely chopped 2 garlic cloves, crushed 300g button mushrooms, sliced 2-3 tsp hot chilli powder 2 tsp ground coriander 2 x 400g can of chopped tomatoes 6 tbsps tomato purée 187ml red wine 2 beef stock cubes 300ml water
Heat a large non stick saucepan and add the beef mince. Dry fry for 4-5 minutes until the mince is browned. Add the onion, garlic, mushrooms, cook for 5 minutes, stirring occasionally, until the onions are softened. Add the chilli powder and ground coriander, stir well, Cook, stirring, for 5 minutes.* Crumble the stock cube into the mince mixture and add the chopped tomatoes, tomato purée, wine, worcestershire sauce, caster sugar, green and red peppers, stir well, season to taste, and bring to the boil, add the water if required, reduce heat and simmer, stirring from time to time, for 30 minutes. About 5 minutes before the end of the cooking time, stir in the kidney beans. Allow them to heat through.
1 tbsp worcestershire sauce 1 tps caster sugar
Ladle the chilli con carne into warmed bowls. Serve.
red and green pepper, diced 400g red kidney beans in chilli sauce salt and ground black pepper
60g Basmati rice, per person (dried weight - 210 calories, per person)
ALTERNATIVE: you can use 500g quorn mince instead of the 500g of the beef mince if prefered, this will reduce calories by 120 per recipe. *Add the quorn mince stir well and cook for a few minutes. NB: Chilli tastes better a day or two later, as the flavours enhance.
prep time 40 minutes cook time 12 minutes freezing recommended (uncooked) (cook from frozen, in preheated oven, fan 180ËšC for 15-20 minutes)
simple samosas makes 28 small samosas / per recipe: 1,960kcal / per samosa: energy 70kcal
500g lean beef mince (5% fat) 1 onions, chopped finely 2 tbsp curry paste (ie. tikka, rogan josh or balti) 200ml boiling water 1 medium potato, cut into 0.5cm dice 100g frozen petits pois 3-4 tbsp mango chutney 200g pack filo pastry 2 tbsp olive oil
Preheat the oven to 220ËšC / fan 200ËšC / gas 6. Dry fry the mince and onion in a medium pan until browned all over. Add the curry paste and cook for 2-3 minutes then add 200ml of boiling water and the potato. Simmer gently for about 15 minutes until the mince and potatoes are tender. Add the frozen peas and enough mango chutney to make the mixture moist, but not wet. Allow the mixture to cool before wrapping in the pastry. Cut the filo pastry into 9cm x 30cm rectangles. Keep the pastry covered with a damp tea towel to prevent from drying out. Brush one strip of pastry with oil. Place a spoonful of the mince mixture on the bottom corner of the pastry and fold the pastry over to make a triangle, flip the triangle over and keep rolling it in a triangle shape until the strip of pastry is used up and you have completely sealed the filling inside. Brush with a little more oil and place on a baking tray. Repeat until all the mixture is used. Bake for 12 minutes until golden brown and crisp. Serve
wrapping a samosas triangle
filling
prep time 45 minutes cook time 30 minutes freezing recommended
individual beef and potato pies serves 6 / per recipe: 2,246kcal / per serving: energy 375kcal
1 onion, chopped finely 2 small carrots, peeled and finely diced 2 celery sticks, trimmed and finely sliced 500g lean beef mince (5% fat) 1 tbsp tomato ketchup 1 tbsp brown sauce ½ tbsp Worcestershire sauce 1 tbsp plain flour ½ tsp chilli powder, optional
Preheat the oven to 180˚C / fan oven 160˚C / gas 6. Put the onion, carrots, celery and mince beef together in a large non-stick saucepan and dry-fry over a high heat for 2-3 minutes, until the beef is no longer pink. Stirring constantly. Reduce the heat, add the ketchup, brown sauce, Worcestershire sauce, flour, chilli powder, salt and black pepper. Cook for a minute, then add the potatoes and stock. Bring to the boil, reduce the heat and cover loosely. Simmer for 25 minutes until the potatoes are tender, stirring occasionally. If necessary, remove the lid for the last five minutes and stir more regularly until the mixture is thick.
salt and black pepper 200g floury potatoes, peeled and cut into 1.5cm cubes 250ml beef stock (1) 75g frozen petits pois 1 pack puff pastry flour for rolling 1 egg yolk, to glaze
Remove from the heat, stir in the frozen peas and leave to cool completely. Spoon evenly the mince and potato mixture into the 4 pie dishes. Cover each one fairly tightly with foil. Roll out the pastry and cut out 4 pie lids. Place the pastry lids on a non-stick baking tray. Cut small hole once in the centre of each pastry lid. Brush the pastry lids with egg.
Put the pastry lids and the covered pies in the oven for 30 minutes or until the pie filling is piping hot and the pastry is a pale golden brown. Remove the pies from the oven and leave to stand for five minutes, remove the foil and top with the pastry lid. Serve.
prep time 45 minutes cook time 35 minutes freezing recommended (best before baking)
cottage pie serves 12 / per recipe: 3,608kcal / per serving: energy 301kcal
350g carrots, peeled and diced into small chunks 1kg lean beef mince (5% fat) 2 onion, chopped finely 300g mushrooms, chopped finely 1 cooking apple, peeled, cored & grated 4 tbsp tomato purĂŠe 2 tps caster sugar 400g can of chopped tomatoes 500ml passata 2 bay leaves 2 beef stock cubes 1200g potatoes, peeled and diced
Preheat the oven to fan oven 180ËšC / gas 6. Pre-pare and cook the carrots until al dente. Drain, set aside. Heat a heavy based, non stick frying pan and add the beef, dry-fry, stirring, until the mince is crumbly browned. Add the onion, mushrooms and apple, and cook for 5 minutes. Stir in the tomato puree, caster sugar, tomatoes, passata, carrot, bay leaves, stock and seasoning, and bring to the boil. Reduce the heat and simmer for 30 minutes. Meanwhile, bring a large saucepans of lightly salted water to the boil, add the potatoes and cook for 20 minutes until they are tender. Mash them thoroughly, with butter and a little milk. Spoon the beef mixture into an ovenproof dish (3 dishes), top with the mashed potato. Sprinkle the grated cheese on top and bake for 35 minutes, until the cottage pie is bubbling. Serve.
80g grated 30% lighter mature cheddar cheese semi-skimmed milk 50g butter salt and freshly ground black pepper
NB: Defrost throughly before cooking.
prep time 25 minutes cook time 45 minutes freezing recommended (freeze dumpling separately)
mince and dumplings serves 6 / per recipe: 2,667kcal / per serving: energy 445kcal
1 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 2 celery sticks, peeled and finely sliced 2 medium carrots, diced 500g lean beef mince (5% fat) 1 x 400g can chopped tomatoes
Heat the oil in a large saucepan and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Add the mince and cook for a further five minutes. Add the tomatoes, tomato purĂŠe, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
2 tbsp tomato purĂŠe 350ml beef stock (1) 187ml red wine 1 tsp caster sugar 1 bay leaf salt and ground black pepper
for the dumplings 200g self-raising flour, plus extra for rolling 100g shredded beef suet pinch fine sea salt 2 tbsp chopped fresh parsley
for the dumplings: put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water (around 180ml) - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small or 6 large balls. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen. Serve.
prep time 10 minutes cook time 40 minutes freezing recommended (best before baking)
sloppy joe bake serves 4 / per recipe: 1,540kcal / per serving: energy 385kcal
500g lean beef mince (5% fat) 2 onions, chopped finely 2 tsp ground cumin 1/2
tsp hot chilli powder
400g can chopped tomatoes 600ml beef stock 1garlic baguette,split into slices (based on 215g baguette at 728 calories)
Preheat the oven to fan 180ËšC / gas 6. Finely chop onions, brown the mince and onions in a non-stick pan for a few minutes. Add the spices, cook for 1 min. then add the tomatoes and stock, then bring to a boil. Simmer for 20 minutes. Spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 minutes until the bread is crisp on top.
ALTERNATIVE: Use up baked beans, corn or peas, add with the tomatoes and stock. Grate mature cheese on the garlic bread, for an little extra. Remember the calorie content will change the more you add. All-American Sloppy Joes Cook the mince and onion as before, then mix in 4 tbsp barbecue sauce instead of the spices. Add a 400g can kidney beans, drained, with the tomatoes and stock, then simmer as recipe. Serve spooned over 4 halved burger buns, scattered with a little grated cheddar. NB: If cooking from frozen, cook at a lower temperature, for longer.
burgers
prep time 10 minutes cook time 10-15 minutes freezing recommended (uncooked)
the ultimate burger Makes 5 / per serving: energy 162kcal
500g lean beef mince (5% fat) 1 onions, chopped finely 2 tbsp tomato ketchup 1/2
tsp Worcestershire sauce
1/2
tsp Tabasco sauce
1/2
tsp Dijon mustard
1/2
tsp clear honey
1 egg yolk, beaten salt and ground black pepper
Combined all the ingredients and season. Shape the mixture into 5 patties. Prepare your pan, by allowing it to reach medium heat. Place your beefburger in the pan (or your grill). Do not press them with a spatula or move them around too much as they will crumble. Cook for 3-5 minutes on each side or until cooked. You may need to flip once or twice more depending on the heat of your pan (or grill). Serve.
prep time 25 minutes cook time 10 minutes freezing recommended (uncooked)
double chipotle burger serves 4 / per serving: energy 541kcal
600g lean beef mince (5% fat) 2 red onions, chopped finely 2 tsp ground cumin 2 tbsps chipotle paste 2 tbsps light mayonnaise 4 tsp olive oil 1 tbsp vegetable oil 1 tsp sugar 2 tsp salt 1 tsp pepper 1 little gem lettuce 2 brioche rolls
Peel, cut and finely slice the onions. Heat a non-stick wide based pan with the olive oil, add the onions to the pan with the 1tsp salt and 1tsp sugar. Cook the onions on a low heat to soften and caramelise (approx 20 minutes). Season the mince with 1tsp salt and 1tsp pepper, massage the meat with clean hands for a minute (this helps them to hold there shape while cooking). Divide the mince into 8 patties, pat down to approx 11/2 cm thickness and refrigerate. Heat a large dry pan on a medium heat. Cut the brioche rolls in half and once the pan is hot add the brioche, cut side down and cook until lightly toasted, Set aside and reserve the pan. Combine the mayonnaise with the chipotle paste in a small serving bowel and season with salt and pepper, to make your chipotle mayo. Remove 4 whole outer leaves from the little gem lettuce, wash and and set aside. Return the reserved pan to a medium heat with the vegetable oil, once hot add the patties and cook for 4 minutes on each side or until cooked. Sandwich the patties between the toasted brioche with the caramelised onions, lettuce and mayo piled in, skewer the burgers in the centre to keep them together, serve.
prep time 30 minutes cook time 30 minutes freezing recommended (uncooked)
chicken & maple syrup serves 6 / per serving: energy
4 tbsps mayonnaise 4 tbsps maple syrup 1 tbsp Dijon mustard 2-3 tbsps rapeseed oil 1 onion, sliced 1 Granny Smith apple, peeled, cored and chopped 450g chicken mince 1 tsp Italian seasoning 1 egg salt & ground black pepper 6 burger buns, split
kcal
Make the sauce by whisking the mayonnaise, 2 tbsps maple syrup and the Dijon mustard together in a small bowl. Set aside. Heat a tablespoon of rapeseed oil in a frying pan over medium heat, cook and stir the onion and about half of the chopped apple in the hot oil until soft, 7 to 10 minutes. Set aside. Mix the remaining uncooked apple, the minced chicken, 2 tbsps maple syrup, Italian seasoning, egg, salt and pepper together in bowl. Shape the burger mixture into 6 balls. Heat a tablespoon of rapeseed oil in a large frying pan over medium heat. Place one of the balls into the hot oil and flatten with the back of spoon to create a burger. Cook until slightly brown on one side and then flip and cook the other side until cooked through, 5 to 7 minutes per side; repeat for each portion. Place the chicken burgers on buns; top with the reserved cooked apple and onions. Pour some sauce over the top of each burger; more sauce can be served on the side if desired.
prep time 25 minutes cook time 10 minutes freezing recommended (uncooked)
turkey,cranberry & brie Makes 4 / per serving: energy
500g turkey mince 1/2 medium
red onion, chopped
1 thick slice white bread 40ml boiling water 1 clove garlic, crushed small handful dried cranberries, chopped 50g Brie, cubed 2 tbsps tomato ketchup 2 sprigs fresh rosemary, chopped salt and pepper
kcal
Preheat grill. Tear up white bread and place in a small bowl with crushed garlic and boiling water. Mash with a fork and leave. In a mixing bowl, put mince, tomato ketchup, rosemary, Brie, cranberries and onion. Add bread mixture and salt and pepper. Use your hands to mix the mixture until everything is well mixed. Shape into patties. Grill for about 12 minutes, until cooked through and serve, delicious!
prep time 10 minutes cook time 30 minutes freezing recommended (uncooked)
pork & apple burger Makes 8 / per serving: energy
1 large onion, finely chopped 1 granny smith apple, peeled and grated 750g lean minced pork 1 tbsp apple sauce 2 tsps rosemary salt and ground black pepper 75g white breadcrumbs
kcal
Preheat the oven to 180ËšC Fan / Gas 6. Place the onion, apple, mince, apple sauce, rosemary, salt and pepper into a large bowl and mix together. Slowly add the breadcrumbs to the mixture until it holds together. Shape the mixture into 8 patties by hand and place on a baking tray lined with baking parchment. Bake in the oven for 30 minutes until cooked through.
simplymince by Heather Cussell