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Thai Beef Patties And Rice Noodle Salad

thai beef patty
The Carousel The Carousel has been verified by Muck Rack's editorial team

Aug 08, 2020

A simple combination of beef mince and fresh herbs creates a delicious Thai noodle salad for moments when you want to impress.

Preparation: 15 minutes

Cooking: 25 minutes

Serves: 4

INGREDIENTS

500g lean beef mince
1 egg yolk
2 tbsp. fresh Thai herb blend
100g dried rice sticky noodles
125g baby corn, halved lengthways
100g snow peas, trimmed and sliced thinly lengthways
2 green onions, thinly sliced diagonally
1 cup Thai basil leaves
2 tbsp. sweet chilli sauce
1 lemon, finely grated zest and juice

METHOD

  1. Place the beef mince, egg and Thai herb blend in a large bowl. Using your hand bring the mixture together and knead until just combined. Shape 1 tbsp. measures of mixture into small patties. Brush or spray the patties lightly with oil.
  2. Preheat a non-stick pan over a moderately high heat. The patties should sizzle when you add them to the pan, lower the heat to moderate. Cook the patties in three batches for 6-8 minutes each, reheat the pan after each batch. Cook patties until cooked through.
  3. Meanwhile, place noodles and corn in a large bowl. Cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain. Rinse under cold running water. Drain. Add snow peas, green onion and basil and toss to combine.
  4. Combine sauce, zest and juice in a small jug. Serve beef patties with rice noodle salad and sauce mixture drizzled over.

COOKING TIPS

  • These patties should not be served undercooked, rare or pink. A good guide is that when the skewer is inserted into the meatball, the juices should run clear.
  • Try making extra patties and freezing them for another meal.

BeefandLamb.com.au shared this recipe with us.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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