Thai Beefcakes with Sweet Chilli Dip
Ingredients – Makes about 16 which should be an entrée for 4
Beefcakes
500g Mince beef
1 Red onion
3 Cloves of garlic
1 Lime
1 Free range egg
75g Chopped coriander leaves
2 Chillies (this ingredient varies dependant on how hot you like it)
Cooking oil
Chilli Dip
300ml Sweet chilli sauce
50g Coriander stalks
1 Lime
50g Piece of ginger finely grated
Salt and Pepper for both to taste.
Method
- 1. For the cakes: Combine mince, diced red onion, finely chopped garlic, 1 egg, the zest & juice of the lime, coriander leaves chopped and 2 chillies deseeded and chopped.
- 2. Season with salt and pepper.
- 3. Shape into balls the press to make disk shapes.
- 4. Heat up a frying pan and add the cooking oil.
- 5. When hot add the beef cakes in a clockwise order so you know which one you put in first and cook until well coloured and cooked. Will probably take about 4 minutes on the first side before flipping for a further 2-3 minutes.
- 6. Meanwhile in a bowl add finely chopped coriander stalks, 1 lime zest and juice, sweet chilli sauce, and ginger to make the sauce. Season with salt and pepper.