Tip: If you prefer a looser mixture, add 250 ml (1 c) fine breadcrumbs and 60 ml (¼ c) of yogurt. We have not added salt before the mixture is frozen because it will retain water during the freezing process. Don’t forget to add salt when cooking!
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }1 Sautée the onion, celery and carrot until golden in the olive oil in a large frying pan. Add the fennel and garlic.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }2 Sautée for another 5-10 mins until soft. Remove from heat and allow to cool completely.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }3 Mix the two kinds of mince in a large bowl and pour the cooled onion mixture, lemon balm and mustard over. Mix well but do not over mix.
4 Spoon 500 g into sachets and freeze or use immediately.
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