Beef & coconut patties

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

These baby burgers, made bouncy and light by the addition of coconut, are the quickest way to transport yourself to the tropics. Serve as a snack with a peanut dipping sauce, or turn them into a meal with some steamed rice, pickled cucumbers, chilli sambal and a generous scattering of crisp-fried shallots.


  • 250 g (9 oz) minced beef
  • 125 g ( oz) finely grated fresh or rehydrated coconut
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 1 teaspoon coriander seeds, crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • oil, for cooking


Use your hands to scrunch and mix all the ingredients except for the oil together in a large bowl. Squadge into small, flat patties, about 2 cm (¾ inch) thick. Pat each with a little oil on both sides, then put in the fridge to firm up for at least an hour.

Heat a frying pan or griddle over a high heat and let it get really hot (or, of course, these are perfect for a barbecue). Cook the patties for about 3 minutes per side or until cooked to your liking. They should still be juicy and tender inside.