This meat dish is a family favourite. I normally double this recipe because our 3 boys eat A LOT of them. And I like it because it’s very simple and there’s not a lot of prep work involved.
They’re so versatile that you can make these meat puffs large for a main meal serving or you can make them small to use as deliciously different finger food at a party. In the cooler months, I often serve them with mash potato and steamed vegetables and homemade wedges or Gujarati Potatoes with a simple salad in summer.
You can turn the spice up or down, according to your own personal taste, and this tomato relish goes really well with them, as does sweet chilli sauce, but any sauce would work too.
Recipe Update: I’ve been going through and updating my older recipes to include ounce and cup measurements. As I’ve been going through the recipes, there have been a few that I’ve decided to rework and improve on their texture. I have learnt some valuable lessons about flour combinations over the years. This has mainly been through my many failures, but I’ve also had plenty of triumphs along the way too. Compared to how I used to do things 4 years ago, I now blend my flour combinations and ratios differently. In this recipe, I have reduced the superfine white rice flour and tapioca starch by 1 tablespoon, and then added 1 tablespoon each of arrowroot and potato starch. For accurate cup measurements, I sift the potato starch so there are not lumps/clumps. The new flour blend has resulted in the meat puffs having a lighter texture.
Makes approximately 15 large meat puffs
1 bunch spring onions, roughly chopped
1 large garlic clove, roughly chopped
2 long green chillies, deseeded & roughly chopped
1 teaspoon (5ml) freshly minced ginger
24g (0.8 ounces or 3 tablespoons) superfine white rice flour
8g (0.3 ounces or 1 tablespoon) arrowroot starch
8g (0.3 ounces or 1 tablespoon) tapioca starch
11g (0.4 ounces or 1 tablespoon) potato starch
½ teaspoon (2.5ml) baking powder
2 teaspoons (10ml) turmeric
1 teaspoon (5ml) cumin
1 teaspoon (5ml) salt
6 large eggs, at room temperature, lightly beaten
500g (17.6 ounces) beef mince
Oil for frying (I use this brand)
Put the roughly chopped spring onions, garlic and green chillies in a small food processor and blitz until finely chopped.
In a large bowl, add the flours, spices, salt and baking powder, then whisk to combine. Now add the eggs and whisk thoroughly.
Stir through the onion, garlic and chilli mixture as well as the minced ginger, next add beef mince and stir until well combined. Let the mixture rest for about an hour on the counter top, not in the fridge. After an hour the mixture will have the texture of a stiff porridge. Give it a good stir before you start to cook them.
Preheat your oven to 140C.
I quarter fill my wok with oil and have the burner on a medium/high heat. If you’re using a frying pan, fill it with about 2cm of oil, adding more as required. When the oil is really hot, drop ice cream scoopfuls of meat mixture and fry on each side, until golden brown, this usually takes about 2 to 2½ minutes. Do not over crowd the wok/frying pan.
Drain well and transfer to a tray lined with kitchen paper underneath a wire rack. Having the meat puffs on a wire rack allows them to remain crisp all over. Once they’re all cooked, place the tray of meat puffs in the oven for about 8 minutes to finish off the cooking process.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8