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Beef & Water Chestnut Cakes with Chili Dip

[1]Makes Approximately 30

Free of: Gluten and top allergens, except optional soy.


* When using packaged ingredients, always carefully check labels for allergens.


  1. 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. Heat 2 tbsp of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
  5. Serve warm with chili garlic dipping sauce.

Next page: Garlic Dipping Sauce

Chili Garlic Dipping Sauce



  1. Combine all ingredients and pulse in food processor until smooth. Refrigerated sauce will keep up to 2 weeks.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here [2].