The photo’s from another meatball-making episode, but the method remains the same. Actually, truth be known, we never do things the same twice round here, but generally speaking it goes something like this:

OK, the first variation is today we are making hamburger patties, but the method is still the same!

1kg minced meat (you could mince it yourself - and we will when we find ourselves a farm that grows our cows for us, but for now the butcher does it for us)
3 or 4 eggs
a handful of stale bread crumbs (variation 2: if you don’t have any use fresh or use cooked lentils instead or just use meat)
2 onions, finely chopped
lots of garlic, finely chopped
2 carrots, finely grated (variation 3: in fact, you could put in any vegetable - grated parsnip, chopped silverbeet, sliced celery, grated beetroot, finely sliced beans, anything)
seasonings to taste and dependent on the season (that’s another variation)
*splash of soy sauce or Worcestershire sauce or fish sauce
*curry powder or any of the curry-ish spices
*paprika
*green herbs: basil, sage, thyme, oregano, rosemary etc etc
 You choose!

Mix it all up together most probably with your hands (or your three-year-old’s hands).
Form into whatever shape you want - meatballs, big burger patties, mini patties, meatloaf (that’s the first variation repeated).
Then cook, which is variation five. Throw them on the BBQ, or in the frypan or grill them, or bake them or in the case of meatballs, you could chuck them straight in a pot of tomato soup.

Tonight, for us, it’ll be hamburgers on homemade rolls with lettuce, tomato, cucumber and chives from the garden and homemade chutney or plum sauce.

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