Beef and Water Chestnut Cakes with Chili Dip

Beef and Water Chestnut Cakes


  • 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


  • 12 red chilis, seeded, minced
  • 6 cloves garlic, coarsely chopped
  • 1⁄4 cup (60 mL) fresh lime juice
  • Pinch of salt


  1. For cakes, place all ingredients other than beef in a food processor and pulse just until combined.
  2. In a large bowl, gently mix water chestnut mixture into beef.
  3. 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.
  4. For sauce, combine all ingredients and pulse in food processor until smooth.
  5. Heat 2 tbsp. of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
  6. 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