Sunbeam Flip & Grill HG3200 Instruction/Recipe Booklet page 17

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
¼ cup roasted peanuts, roughly chopped
Dressing
¼ cup lime juice
2-3 teaspoons fish sauce
1 teaspoon soy sauce
½ teaspoon 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
¼ cup 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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