Ginger Beef Patties with Lime Noodle Salad

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Ginger beef patties

One of the benefits of having a Donna Hay Magazinesubscription is that we are on opposite ends of the season spectrum.   So when I am in the middle of a long, miserable winter, in my mailbox is a magazine filled with sunshine and fresh recipes.  So, I dutifully mark and dream and wait for spring, which is what I did with issue number 47, which arrived in October, but was filled with spring goodness.

Fast forward to now and I am ready to work my way through all the glorious recipes.  Now, I know I pay a lot to get the magazine into my mailbox all the way from Australia.  It comes out to about $16 an issue.  But I find so much in each issue that it’s really more of a cookbook to me than a magazine.   Not to forget the fact that it’s absolutely gorgeous and sometimes after a hard day at work, coming home and seeing that in my mailbox is so wonderful and exactly what I needed. 

Ginger Beef Patties

The other thing I love about Donna Hay recipes is that for the most part they are simple.  They rely on fresh ingredients and a few herbs to give you light, fresh, pure tastes.  When I come home from school exhausted and check to see what is on my plan for the night, I am always relieved to see a Donna Hay recipe because I know it will be easy, tasty, and beautiful.  This recipe was all of that, and the leftovers for lunch were perfect.  Note…the recipe below serves 2, I doubled it when I made it.

Ginger Beef Patties with Lime Noodle Salad

  • 100g vermicelli rice noodles (about 1/4 pound)
  • ½ cup mint leaves
  • 300g beef mince  (.66 pounds)
  • ¼ cup (60ml) oyster sauce
  • 2 teaspoons finely grated ginger
  • 2 teaspoons vegetable oil
  • 150g snow peas (mange tout), sliced and blanched (about 1/3 pound)
  • 250g cherry tomatoes, halved (about 1/2 pound)
  • 1 small red onion, thinly sliced
  • 2 tablespoons fish sauce
  • 2 ½ tablespoons lime juice
  • 1 ½ tablespoon caster (superfine) sugar
  • 1 small red chilli, chopped

    Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.

    Chop half the mint leaves and place in a bowl with the mince, oyster sauce and ginger. Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the mince mixture into six patties and cook for 2–3 minutes each side or until cooked through.

    Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint leaves and toss to combine. Add the patties to the salad. Combine the fish sauce, lime juice, sugar and chilli and pour over the noodles to serve. Serves 2.


    This will be my entry for this week’s Presto Pasta Nights hosted by Cynthia from Kitchen Slave.

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    1. says

      Mmmm … this sounds very Vietnamese-like with the rice noodles, fish sauce, mint, and gingered patties. YUM!

      I’ve such a *thing* about cookbooks that I best not even look at the magazines because I’ve no doubt I’d be swallowed into yet another cooking vice! Donna’s cookbooks are soooo lovely, I bet the magazines are amazing! I bet you love seeing it in your mailbox!

    2. says

      Mouth-watering photo, Pam! What a marvelous dish; I love the combo of sweet and sour.
      I can’t wait; I finally ordered a subscription to Donna Hay!

    3. says

      i should hope you find many an amazing recipe if you’re paying that much for your subscription! this one puts you well on your way to getting your money’s worth. :)

    4. says

      Fabulous recipe, Pam…. I know I would really like that one… I love lime anyhow—so that makes the salad even more interesting. We used to make limeade tea–instead of putting lemon in it. SO Good!!!

      Hope you find out your test results today… Keep us posted.
      Prayers and Hugs,

    5. says

      Bon Appetit Fast/Easy/Fresh is like that for me…I know anything I make from it will be delicious and FAST. And EASY. And FRESH.

      This dish looks like it covers those three criteria as well. I like the idea of the ginger and lime combo.

    6. says

      Ditto your thoughts about Donna Hay, especially the living at opposite seasons.

      This dish sounds particularly awesome. Thanks for sharing with Presto Pasta Nights.

    7. says

      Yum, that looks beautiful, except for one small problem… that being I am in sync with Donna and getting ready for winter recipes!

    8. says

      This sounds like such a perfect dish for spring and summer – light and refreshing yet still substantial enough for a meal. I love noodle salads, so I’m going to have to try this one out! Thanks for submitting to Presto Pasta Nights! =)

    9. says

      Beautiful and full of color, I like this salad. And best of all, I have a ton of mint in our front yard. It must be the bunny rabbit of the spice world because it reproduces like, well…..bunnies.

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