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1
Make the coating batter ready: Mix the egg, flour and water together.
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2
It should be thick enough so when you make a line through it with your chopsticks, it disappears slowly.
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3
If the batter is too watery it won't stick to the patties.
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4
Finely chop the onions and put int oa bowl.
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5
Add all the ingredients except for the panko, and mix well until sticky.
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6
Add the panko, and mix in well with your hands.
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7
If there aren't enough panko, add a little more.
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8
Form into equal sized balls, and transfer to another plate.
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9
(we'll use the bowl to coat the meat in panko).
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10
Put the panko into the emptied bowl.
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11
Coat the formed meatballs evenly with the coating batter from Step 1.
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12
Use your left hand only for this.
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13
Drop the patty into the bowl with the panko with your left hand, and cover with panko with your right.
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14
When all the meatballs are in the bowl of panko, coat each completely and then flatten lightly to form patties.
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15
Don't press too hard or you'll make gaps in the coating.
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16
We make them about this size.
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17
I flatten them just a bit more so that they cook faster.
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18
Deep fry the coated patties in 180C or so oil until golden brown on one side.
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19
Flip over, lower the temperature of the oil to about 160C, and cook them through thoroughly.
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20
Raise the temperature back up to 180C at the end for a crispy finish.
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21
These patties cooked without a breadcrumb coating are hamburger steaks in our house.
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22
If there's any leftover coating batter, I make deep-fried sausages with it.
