Beef & Water Chestnut Cakes with Chili Dip
Makes: 5-6 servings
Free of: gluten and most top allergens (contain optional soy)
Photo: Chris Gonzaga
Ingredients
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.
Instructions
- For cakes, place all ingredients other than beef in a food processor and pulse just until combined.
- In a large bowl, gently mix water chestnut mixture into beef.
- 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.
- For sauce, combine all ingredients and pulse in food processor until smooth.
- Heat 2 tbsp of vegetable oil in a frying pan. Cook beef patties until golden brown on each side, and cooked through.
- Serve warm with chili garlic dipping sauce.
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