Coconut beef patties

Method

1. For the beef patties, combine the garlic and shallots in a food processor and pulse to chop coarsely. Add the peanuts and process until everything is quite finely chopped. Add the beef, coconut milk, fish sauce, sugar, salt and pepper and process until the mixture is smooth and a little elastic.
2. Line a large tray with baking paper.
3. Take small handfuls of the beef mixture and use your hands to roll them into balls. Flatten each one to a round about 6 cm across, and place on the tray. Continue until all the mixture has been made into patties.
4. Heat a chargrill pan or a large, heavy-based frying pan over medium heat. Brush one side of the patties lightly with oil then cook, in batches, oiled side down, for 4–5 minutes, turning once, or until lightly charred and cooked through.
5. Serve the patties on a large, warmed platter with the remaining ingredients in bowls and with individual bowls of warm water for diners to dip and soften the rice paper wrappers. Let everyone assemble their own wrappers, placing torn pieces of the patties, lettuce, noodles, pickles and herbs in each, then rolling up and dipping in your sauce of choice before eating.