Spicy Mince Bites with Minted Chutney

Bites can be prepared a day ahead; keep, covered, in refrigerator.  Coat bites in batter and deep-fry just before serving.  This recipe is not suitable to freeze or microwave.

30g ghee

1 medium onion, finely chopped

2 cloves garlic, crushed

1 small red pepper, finely chopped

2 tablespoons chopped fresh coriander

2 teaspoons ground giner ½ teaspoon chilli powder

¼ teaspoon ground turmeric

500g minced beef

1 medium tomato, peeled, chopped

2 teaspoons yellow split peas

1 cup water

2 tablespoons plain flour

2tablespoons ground allspice

2 tablespoons lemon juice

Oil for deep-frying

Batter

1/3 cup besan flour

½ cup mil

Minted chutney

¼ cup chutney

1tablespoon lemon juice

1 tablespoon brown sugar

1 tablespoon chopped fresh mint.

Melt ghee in large frying pan, add onion, garlic, pepper, coriander, ginger, chilli powder and turmer, stir over high heat for about 2 minutes or until onion is sort.  Add mince, stir over high heat for about 2 minutes or until mince is browned all over.  Stir in tomato, peas and water, bring to boil, reduce heat, cover, simmer for about 45 minutes or until all liquid has evaporated; stir occasionally. 

Remove mixture from heat, stir in flour, allspice and juice; cool slightly.  Process mixture until smooth, transfer to large bowl, refrigerator 30 minutes.  Mould mixture into 24 ovals, dip into batter, carefully lower into hot oil.  Deep-fry in batches until golden brown, drain on absorbent paper.  Serve with chutney. 

Batter: Sift flour into medium bowl, make well in Centre.  Gradually whisk in milk, whisk until smooth. 

Minted Chutney: Blend or process all ingredients until smooth