Chilli Beef Patties with Lime Noodle Salad. An Asian twist on the old family-favourite spaghetti and meatballs, these beef mince patties are infused with ginger, mint and chili jam and pack a punch in flavour.
Serves 4
4 tbsp fish sauce
5 tbsp lime juice
3 tbsp palm sugar
2 bird’s-eye chillies, sliced
1 cup mint leaves
500g beef mince
2 tbsp chilli jam
2 tbsp fresh ginger, grated
1 tsp sea salt
vegetable oil
150g snow peas
200g rice noodles
250g cherry tomatoes, halved
1 small red onion, thinly sliced
1 To make dressing, place fish sauce, lime juice, palm sugar and chillies in a bowl and whisk until sugar dissolves.
2 Finely chop half the mint, then add mince, chilli jam, ginger and salt to a bowl. Mix well to combine.
3 Roll mixture into 20 small balls. Heat 1cm of oil in a large non-stick frying pan and cook 2-3 minutes on each side or until cooked through.
4 Slice snow peas lengthways and place into a bowl. Cover with boiling water for 1 minute, drain and plunge into ice-cold water. Drain and set aside.
5 Place rice noodles in a bowl and cover with boiling water until soft. Drain and run under cold water. Drain again.
6 Place noodles, tomatoes, snow peas and onion in a bowl. Pour dressing over noodles and toss to combine.
7 Divide noodle mixture among four serving bowls and top with meatballs and remaining mint.
