Coconut beef patties

Coconut beef patties

By
From
East
Serves
6
Photographer
Leanne Kitchen

In Vietnam, patties like this are called cha bo and tend to have a somewhat bouncy texture. We also love the Laotian charcoal-grilled pork patties, which you find in the atmospheric food market in the Old Town part of Luang Prabang, made using minced pork, flavoured with shallots, lemongrass and pepper. This recipe draws on elements of both to make these versatile meaty bites. Use pork mince if you prefer and stuff the mixture into baguettes with pickled carrot, mayonnaise, maybe a layer of pâté and plenty of herb leaves (mint, Vietnamese mint and coriander).

Ingredients

Quantity Ingredient

Beef patties

Quantity Ingredient
5 garlic cloves, coarsely chopped
3 large red asian shallots, coarsely chopped
110g roasted, unsalted peanuts
800g minced beef
125ml thick coconut milk
1 1/2 tablespoons fish sauce
1 tablespoon caster sugar
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
vegetable oil, for brushing

To serve

Quantity Ingredient
21.5 cm round dried rice paper wrappers
1 butter lettuce, leaves washed, dried and torn into large pieces
250g cooked thin fresh rice noodles
Pickled carrot, using half carrot and half daikon
perilla leaves
mint sprigs
thai basil
coriander
sriracha sauce, for dipping
hoisin sauce, for dipping

Method

  1. For the beef patties, combine the garlic and shallots in a food processor and pulse to chop coarsely. Add the peanuts and process until everything is quite finely chopped. Add the beef, coconut milk, fish sauce, sugar, salt and pepper and process until the mixture is smooth and a little elastic.
  2. Line a large tray with baking paper.
  3. Take small handfuls of the beef mixture and use your hands to roll them into balls. Flatten each one to a round about 6 cm across, and place on the tray. Continue until all the mixture has been made into patties.
  4. Heat a chargrill pan or a large, heavy-based frying pan over medium heat. Brush one side of the patties lightly with oil then cook, in batches, oiled side down, for 4–5 minutes, turning once, or until lightly charred and cooked through.
  5. Serve the patties on a large, warmed platter with the remaining ingredients in bowls and with individual bowls of warm water for diners to dip and soften the rice paper wrappers. Let everyone assemble their own wrappers, placing torn pieces of the patties, lettuce, noodles, pickles and herbs in each, then rolling up and dipping in your sauce of choice before eating.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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