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  • get meat out of the FREAZER(-2c) this aids in the cutting proses and prepe for th paddy it is also a preventatitve method for controlling bactiria.
  • once cut in to cubes put in to food processer or dice further to make mince 
  • with a clean knife cut up the meat in to 2 cm cubes 
  • now that you have made the mice do not season it at this stage. insure that the mice has adequate fat content , u can add more if required. a good ratio is 80% lean meat to 20% fat.
  • once minced place in freazer for 10 mins to ferm up at -2 degrees 
  • with washed hands roll the meat into balls that fit in the palm of your hand.
  • at this stage you can season your pattys with salt pepper and what ever els you want 
  • place patty on pan and cook through fliping periodicaly and NOT  pressing the patty as with will force the jucies out of the meat making it dry 
  • Have pan on medium high heat and the pan shuold be pre heated so when the meat is introduced a crust is formed 
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