Thai Lemongrass Beef Patties with Rice and Vegetables

Thai Lemongrass Beef Patties with Rice and Vegetables

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 16, 2015.
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Thai lemongrass beef patties with carrots, bok choy and rice and a thai inspired sweet chilli dipping sauce.

Ingredients

DIPPING SAUCE

  • 1/2 clove garlic, minced
  • 1 tablespoon runny honey
  • 1 tablespoon fish sauce
  • 2 tablespoons water
  • Juice of 1 lime
  • 1/2 teaspoon soy sauce
  • 2 spring onions, green part, sliced
  • 1/2 chilli, finely sliced (optional)

THAI LEMONGRASS BEEF PATTIES

  • 1 stalk lemongrass
  • 1 kaffir lime leaf
  • 600g beef mince
  • 2 tablespoons finely chopped coriander leaves and stalks
  • 3/4 teaspoon salt
  • 1/2 tablespoon finely grated ginger
  • 2 tablespoons sweet chilli sauce
  • 2 spring onions, white part, chopped
  • 1/2 cup panko breadcrumbs
  • 1 egg

VEGETABLES

  • 2 carrots, peeled, cut length ways and thinly sliced on an angle
  • 4 baby bok choy, rinsed and quartered lengthways
  • 1 tablespoon sweet chilli sauce
  • Drizzle soy sauce
  • 2 tablespoons coriander, torn, to serve

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time.
  3. In a small bowl, whisk dipping sauce ingredients together, set aside.
  4. Make a slice in lemongrass and peel off outer layer (discard) and very finely dice. Remove tough central stem from kaffir lime leaf (discard) and very finely chop. Place both in a large bowl with remaining Thai lemongrass beef patties ingredients, mix well using clean hands. Using a quarter cup measure, shape into balls, then flatten to 1cm-thick patties.
  5. Heat a drizzle of oil in a large fry-pan (preferably non-stick, with a lid) on medium heat. Fry patties for about 1 minute each side until browned (but not cooked through). Transfer to lined tray and bake for 3–5 minutes until cooked through. Remove from oven, rest for 2–3 minutes.
  6. Wipe out same fry pan, add a drizzle of oil and stir-fry carrots for 2 minutes, then add bok choy, cover and cook a further 2–3 minutes, stirring occasionally. Toss through sweet chilli and soy sauce.
  7. Spoon rice onto plates, top with patties and serve vegetables on the side. Drizzle dipping sauce over patties. Garnish with coriander.

Nutritional Information

Energy 2674 kj
639 kcal
Protein 41.6g
Carbohydrate 90.5g
Fat 12.9g