Asian Style Sweet Chilli Beef Cakes

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.

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.

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.

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. 

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!