Asian Style Sweet Chilli Beef Cakes
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Asian Style Sweet Chilli Beef Cakes

Asian Style Sweet Chilli Beef Cakes

with Spiced Potatoes and Smacked Cucumber Salad

Allergens:
Sesame
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef Mince

½ unit(s)

Lime

1 unit(s)

Carrot

½ unit(s)

Cucumber

(May contain Celery)

10.01 grams

Sambal Paste

32 grams

Sweet Chilli Sauce

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2465 kJ
Energy (kcal)589 kcal
Fat26.1 g
of which saturates9 g
Carbohydrate61.6 g
of which sugars13.7 g
Protein32.8 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Zester
Rolling Pin
Peeler
Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, then sprinkle over half of the Thai style spice blend, and season with salt and pepper. Toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

Meanwhile, in a large bowl, combine the remaining Thai style spice blend, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. 

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 4 per person, then flatten to make 1 cm thick patties. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

When the potatoes are halfway through cooking, pop the patties onto a large baking tray. Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The patties are cooked when no longer pink in the middle.

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and halve the lime.

4

Next, trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, squeeze in some lime juice and add the sambal (add less if you'd prefer things milder). Season, then mix to combine. Add the carrot ribbons and cucumber to the bowl of sambal dressing. Toss to combine. Set aside. TIP: Keep the other half of the cucumber for another recipe.

5

In another small bowl, combine the lime zest and the mayo (see pantry for amount).

When the patties are ready, drizzle over the sweet chilli sauce while still on the baking tray and toss until evenly glazed. 

6

Once cooked, share the sweet chilli beef cakes onto your plates.

Serve the spicy potatoes and smacked cucumber on the side, along with the zesty mayo for dipping.

Cut any remaining lime into wedges and serve on the side for squeezing over.

Enjoy!

7

Step 2 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.

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