Thai Beef Patties with Curried Noodles and a Ribbon Salad

This is a great recipe to try out in preparation for the sheer amount of chocolate and lamb you plan to eat over the up-on-coming Easter weekend. It’s light, fresh and pure deliciousness. You may think that steak should be kept as steak, but this dish will make you change your mind. I’m not saying stick a some fillet in the blender (now that would be silly), but you can get some tasty cheap cuts that are ideal for this recipe. It may sound and look like lots of components but this dish is super quick and easy to whip up – ideal for a mid-week summer or weekend lunch date.

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Serves 2

For the Patties

  • 200g steak – roughly chopped
  • Thumbsize piece of ginger – peeled and roughly chopped
  • ½ tsp chilli flakes
  • 1 tsp sesame oil
  • 2 handfulls chopped fresh coriander
  • 1 egg
  • Salt and pepper
  • 1 small red onion – peeled and roughly chopped
  • 1 tsp plain flour
  • 2 tbsp olive oil

For the dressing

  • 1 tsp sweet chilli sauce
  • 1 tsp soy sauce
  • 1 tsp dark soft brown sugar
  • ½ tsp fish sauce
  • Juice 1 lime
  • Pinch chilli flakes
  • 4 tsp rape seed oil

For the noodles

  • 1 x small pack of cooked curried Singapore noodles – heated according to pack instructions
  • Juice 1 lime
  • Handfull fresh coriander – chopped
  • Pinch chilli flakes

For the ribbon salad

  • 1 courgette – peeled with a vegetable peeler
  • 1 carrot – outer peel discarded and then peeled with a vegetable peeler

To serve

  • 2 eggs – boiled to your liking (I do mine for 5-6 minutes, depending on the size)
  • Small handful pistachio nuts – crushed
  • Small handful coriander
  • Pinch chilli flakes

For the steak patties, place all the mixture in a blender, except the and oil and and whiz until well chopped and combined.

Flour your hands and shape the mixture into four patties.

Chill in the fridge for half an hour to firm up.

To cook the patties, heat the oil in a frying pan to a medium-high temperature and cook the patties for 2 minutes on each side.

While your patties are chilling you can prep your other ingredients

To make the dressing simply shake up all the ingredients and set aside

Mix together the ingredients for the noodles until well combined

Toss the salad ribbons with 2 tbsp of the dressing and leave to marinate for at least 10 minutes.

Plate up all your ingredients when you are ready to cook your steak and then just fry up and enjoy with a extra drizzle of the dressing.


4 thoughts on “Thai Beef Patties with Curried Noodles and a Ribbon Salad

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