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.
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
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.