Thai Beefcakes with Sweet Chilli Sauce


These little gems where made at Hobsonville Market Demonstration Kitchen. I used Farm Gate Produce 3 Week Aged Mince Beef, Hakanoa Ginger Syrup, Rockhaven Estate Ginger Olive Oil, fresh veggies and Some Like It Hot Sweet Chilli Sauce. If you aren't at the farmers market there are plenty of alternatives at your local supermarket.

 

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)

Canola oil for cooking

 

Chilli Dip

300ml Sweet chilli sauce

50g Coriander stalks

1 Lime

50ml Ginger syrup (could be replace by fresh ginger)

100ml Ginger oil

 

Salt and Pepper for both to taste.

 

Method

  1. 1. For the cakes: Combine mince, diced red onion, finely chopped garlic, 1 egg, the zest and juice of the lime, coriander leaves chopped and 2 chillies deseeded and chopped.
  2. 2. Season with salt and pepper.
  3. 3. Shape into balls the press to make disk shapes.
  4. 4. Heat up a frying pan and add the canola oil.
  5. 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.

 

  1. 6. Meanwhile in a bowl add finely chopped coriander stalks, 1 lime zest and juice, sweet chilli sauce, ginger syrup and 50ml of the ginger oil. Season with salt and pepper.

 

  1. 7. When cooked serve the beefcakes with the dipping sauce and finish with a few splashes of the remainder of the ginger oil.