Massaman beef patties with noodles, lime and peanuts
Serves: 4
Prep time: 20 minsTotal time: 
Massaman beef patties with noodles, lime and peanuts
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
558Kcal
Fat
26gr
Saturates
10gr
Carbs
52gr
Sugars
15gr
Fibre
3gr
Protein
31gr
Salt
2.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 spring onions
- 200g sugar snaps
- 2 carrots
- 500g beef mince
- 4 tbsp massaman curry paste from a 190g jar
- 1 x 31g pack coriander, leaves only, half chopped, half left whole
- 4 noodle nests from 1 x 225g pack Mama instant rice vermicelli noodles (you will have one nest left over, but they keep well for another day)
- toasted sesame oil, to drizzle
- a handful of salted peanuts, chopped, to sprinkle
- lime wedges, to serve
For the dressing:
- juice of 4 limes
- 2 tbsp caster sugar
- 3 tbsp Thai fish sauce
- 1-2 bird eye red chillies, deseeded and finely sliced
Step by step
Get ahead
Make the dressing a few hours ahead and the patties 1 day ahead; chill. The raw patties freeze well.
- Preheat the grill to a high setting.
- Trim and slice the spring onions, cut the sugar snaps in half, and peel and slice the carrots into ribbons using a flat-bladed peeler or slice them into thin batons; set the vegetables aside.
-
Tip the mince into a bowl, add the curry paste, chopped coriander and a pinch of salt. Mix together – use clean hands to do this. Form 8 patties, then put them into a large roasting tin or dish.TipInstead of putting these patties into buns, eat them with a zesty fresh noodle salad.
- Grill the patties for 4-5 minutes on each side or until cooked through. Meanwhile, put the noodles in a bowl and cover with boiling water. After 3 minutes, drain well and run under cold water.
- Mix the dressing ingredients in the empty noodle bowl with a pinch of salt. Add the noodles, prepared vegetables and the coriander leaves; toss together.
- Transfer the cooked patties to a plate. Add the noodle mix to the tin, put the patties on top and put under the grill for a few minutes. Serve drizzled with sesame oil and sprinkled with chopped peanuts, with lime wedges on the side.
