|4||garlic — cloves, crushed|
|5 cm||fresh ginger — grated|
|1-2||fresh chillies — chopped|
|800 g||beef mince — extra lean|
|60 ml||soy sauce|
|30 ml||indonesian hot sauce|
|45 ml||sweet chilli sauce|
|6||spring onion — chopped|
|fresh coriander — handful, chopped|
|8-12||vetkoek — freshly made|
|lime — cut into wedges|
Heat the oil in a pan and fry the garlic, ginger and chillies until fragrant.
Add the mince and stir-fry until brown.
Add the rest of the ingredients and stir-fry for 10 minutes.
Slice the cucumber in half lengthways and use a vegetable peeler to cut both halves into ribbons.
Mix with the rest of the ingredients.
3 TO SERVE
Slice each vetkoek open and fill with the mince and salad.
Serve with lime wedges if you like.