Rempah rempah burgers

This recipe was given to me many years ago by a Malaysian friend living in Hong Kong, although the burgers are actually Indonesian. The coconut, which may seem unusual, actually gives the burgers a rich and succulent flavor. They taste great with sharp yet sweet mango chutney and can be eaten in mini naan or pitta breads.

Mix the minced beef, anchovy paste, tomato puree, coriander, cumin, ginger and garlic in a bowl. Add the egg white, with salt and pepper to taste. Using your hands, mix well, making sure that the egg white is well amalgamated. Grate the block of coconut and work it gently into the meat mixture so that it doesn't melt, with the fresh coriander. Form into eight chunky burgers, about 7.5cm/3in in diameter. Chill for 30 minutes.

Prepare the barbecue. Once the flames have died down, rake the hot coals to one side and insert a drip tray flat beside them. Position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, place the chilled burgers on the rack over the drip tray. Cook for 10-15 minutes, turning them over once or twice. Check they are cooked by breaking off a piece of one of the burgers.

If you are using the vine leaves, wash them and pat dry with kitchen paper. Wrap one around each burger. Serve with the mango chutney and mini naan or pitta breads.

Makes 8
500g/ 1¼ lb/2½ cups minced (ground) beef
5ml/1 tsp anchovy paste
10ml/2 tsp tomatos puree (paste)
10ml/2 tsp ground coriander
5ml/1 tsp ground cumin
7.5ml/ 1 ½ tsp finely grated fresh root ginger
2 garlic cloves, crushed
1 egg white
75g/3oz solid creamed coconut or 40g/ 1½ oz desiccated (dry unsweetened shredded) coconut
45ml/3 tbsp chopped fresh coriander (cilantro)
Salt and ground black pepper
8 fresh vine leaves (optional), to serve