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Beef-Water Chestnut Cakes with Chili Dip

Posted By Simon Clarke On 2010/07/02 @ 3:05 pm In Appetizers,Birthday,Celiac, Gluten-free,Christmas, Hanukkah,DFCF,Eggs,Fall,Fish,GF Appetizers,International,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[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 fresh ginger, minced
  • 1 tbsp chili sauce (such as sambal oelek*)
  • 1 tbsp 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.
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