Sunbeam HG3200 manual Thai Beef Salad, Salmon Cakes

Recipes continued

Thai Beef Salad

Serves: 4

Preparation: 15 minutes

Cooking: 2-4 minutes

500g rump steak, trimmed

2 teaspoons peanut oil

1 lebanese cucumber, peeled, halved lengthways and sliced

½ red onion, thinly sliced

1 long red chilli, seeds removed, thinly sliced ¹/³ cup fresh mint leaves, roughly chopped ¹/³ cup fresh coriander leaves, roughly

chopped

¼cup roasted peanuts, roughly chopped

Dressing

¼cup lime juice

2-3 teaspoons fish sauce

1 teaspoon soy sauce

½teaspoon sesame oil 2 teaspoons brown sugar 1 clove garlic, crushed

1 small red chilli, seeds removed, finely sliced

1.Combine ingredients for dressing in a jug.

2.Brush steak with oil. Preheat grill plate on the 'sear' setting. Cook steak for 1-2 minutes each side or until cooked to your liking. Remove and stand for 5 minutes before slicing.

3.Combine cucumber, red onion, chilli, mint and coriander in a bowl. Add beef and dressing and toss to combine. Top with peanuts.

Salmon Cakes

Makes: 22

Preparation: 15 minutes

Cooking: 16 minutes

415g can pink salmon

3 green onions, thinly sliced

¼cup lemon juice 4 eggs, lightly beaten

²/³ cup self-raising flour

¹/³ cup fresh dill leaves, finely chopped

2 tablespoons thinly sliced fresh chives salt and freshly ground black pepper

1.Drain salmon and remove the skin and bones.

2.Flake salmon and place in a bowl with green onions, lemon juice, eggs, flour, dill and chives. Season with salt and pepper. Stir until mixture is combined.

3.Preheat flat plate on setting 7-8. Spray with cooking oil spray. Add heaped tablespoons mixture and gently spread out to form rounds. Cook for 2-3 minutes each side or until golden.

4.Serve salmon cakes with lemon wedges or sweet chilli sauce.

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