Beef & Water Chestnut Cakes with Chili Dip

Makes: 5-6 servings
Free of: gluten and most top allergens (contain optional soy)

Photo: Chris Gonzaga


Beef and Water Chestnut Cakes

  • 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

Chili Garlic Dipping Sauce

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

Recipe Tips

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


  1. For cakes, 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. For sauce, combine all ingredients and pulse in food processor until smooth.
  5. Heat 2 tbsp of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
  6. Serve warm with chili garlic dipping sauce.

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