Beef and Water Chestnut Cakes with Chili Dip
Beef and Water Chestnut Cakes
Ingredients
- 1 lb. (0.450 kg) lean ground beef
- 1⁄2 cup (125 mL) water chestnuts, drained
- 1⁄4 cup (60 mL) green onion, chopped
- 1 tbsp. fresh ginger, minced
- 1 tbsp. chili sauce (such as Sambal Oelek*)
- 1 tbsp. soy sauce (optional-Coconut Aminos for soy-free option)
- Pinch of salt
- Vegetable oil for frying
Chili Garlic Dipping Sauce
Ingredients
- 12 red chilis, seeded, minced
- 6 cloves garlic, coarsely chopped
- 1⁄4 cup (60 mL) fresh lime juice
- Pinch of salt
Directions
- For cakes, place all ingredients other than beef in a food processor and pulse just until combined.
- In a large bowl, gently mix water chestnut mixture into beef.
- Using about 1 heaping tbsp. for each, form beef into approximately 30 balls. Flatten slightly to make a 1⁄2-inch thick patty. Cover with plastic wrap and refrigerate for one hour.
- For sauce, combine all ingredients and pulse in food processor until smooth.
- Heat 2 tbsp. of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
- Serve warm with chili garlic dipping sauce.
* When using packaged ingredients, always carefully check labels for allergens.
Recipe first published in Allergic Living magazine. Recipe Inspired By: Simon Clarke