^[1]Makes Approximately 30

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

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 (15 mL) fresh ginger, minced
• 1 tbsp (15 mL) chili sauce (such as sambal oelek*)
• 1 tbsp (15 mL) soy sauce [optional]
• Pinch of salt
• Vegetable oil for frying

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

Method

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

Ingredients

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

Method

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].