Ground Beef Fennel Seed Cake Bites with Mint

Finely dice the yellow-onion. Mince the garlic cloves. Pick and roughly chop the mint leaves, keeping them fresh and fragrant.

Heat 1 tbsp sunflower oil in a skillet over medium heat. Add the diced yellow-onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Add the minced garlic and cook 1 minute more until fragrant. Remove from heat and let cool for 5 minutes.

In a large bowl, combine the ground-beef, cooled cooked onion and garlic, egg, breadcrumbs, fennel-seed, salt, and black-pepper. Mix gently with your hands until just combined—do not overwork.

With damp hands, portion the mixture into small bite-sized cakes (about 1.5 inches / 4 cm diameter). You should get 16-20 bites. Place on a lined tray and refrigerate 10 minutes to firm up.

Heat the remaining 2 tbsp sunflower oil in a large skillet over medium-high heat until shimmering. Add the beef cakes in a single layer, working in batches if needed. Cook undisturbed for 3-4 minutes until a deep golden crust forms on the bottom.

Flip each cake and cook another 3-4 minutes until the second side is golden. Using a thin spatula, press gently on each cake to ensure even contact with the pan. Cook to a minimum internal temperature of 71°C (160°F) for food safety.

Transfer the cooked cakes to a serving platter. Scatter the chopped mint over the top while still warm. Serve immediately with extra lemon wedges on the side for squeezing, if desired.