• 1 tsp cumin seeds
• 1 tsp coriander seeds
• large pinch white pepper
• large pinch salt
• 100g chicken mince
• 150g pork mince
• 1 garlic clove
• small handful parsley leaves
• Coconut oil for cooking
• Butter for frying eggs
• 2 large handfuls of spinach
• 2 eggs (free-range)
• Chilli oil to serve
• Salt and pepper to season

‍

1. Heat a frying pan on low heat, add the cumin and coriander seeds until toasted, add to a mortar and pestle
2. Add the white pepper and salt then grind the aromatics to a fine powder
3. Finely chop the garlic and parsley leaves then add to a medium sized bowl, adding the aromatics too
4. Place the pork and chicken mince in the bowl and combine using your hands, cover the bowl with plastic wrap and refrigerate for 20 minutes
5. Heat the frying pan on a medium heat with a drizzle of olive oil
6. Divide the meat mixture into 4 patties and cook two at a time in the frying pan until browned and cooked through - approximately 4 minutes each side
7. While the patties are cooking add another frying pan to a medium-low heat with a drizzle of olive oil
8. When the oil is heated add the spinach with a splash of water, season with salt and pepper and remove once the spinach is wilted - approximately 2 minutes
9. When you have finished frying the patties wipe out the pan and return to the heat, melt some butter and fry the eggs
10. Divide the spinach between the plates, top each with a patty and fried egg, drizzle with chilli oil (if using), salt and pepper
11. Enjoy!

‍