Asian Mash with Spiced Minced Meat

Ingredients

• 1000 gfloury potatoes
• 2 headspak choi — approx. 500 g
• 150 mlcoconut milk
• 2 pcsspring onions
• 1 tbspsesame oil
• 0.5 pclime
• ½ tspfine sea salt
• 400 gbeef mince
• 2 clovesgarlic
• 15 gfresh ginger
• 3 tbspsoy sauce
• 1 tbsphoney
• 1 tspsambal oelek
• 0.5 pclime
• 1 tbspneutral oil
• 10 gsesame seeds

Method

1. 1

   Peel the potatoes, cut them into equal pieces and boil them for about 20 minutes until cooked through.

2. 2

   Meanwhile, slice the white part of the pak choi into strips and the green leaves a bit coarser. Keep both separate.

3. 3

   Slice the spring onion into thin rings. Finely chop the garlic and grate the ginger.

4. 4

   Heat the neutral oil in a large frying pan. Brown the beef mince over a reasonably high heat for 5–6 minutes until crumbled and well browned.

5. 5

   Add garlic, ginger and sambal and fry for about 1 minute.

6. 6

   Add soy sauce and honey. Fry the minced meat for another 2–3 minutes until it becomes darker, glossy and slightly sticky. Squeeze the juice of half a lime over it and turn the heat to low.

7. 7

   Meanwhile, heat the sesame oil in a second pan. Fry the white part of the pak choi for about 2 minutes. Add the green leaves and fry for another 1 minute. The pak choi should retain some bite.

8. 8

   Drain the potatoes and let them steam dry briefly. Roughly mash them with the coconut milk and sea salt.

9. 9

   Stir the fried pak choi and about three-quarters of the spring onion into the potatoes. Do not mash too finely: the green pak choi should remain visible.

10. 10

    Divide the mash among four deep plates or bowls. Spoon the spiced minced meat loosely over and partially through it.

11. 11

    Finish with sesame seeds, the remaining spring onion and, if desired, a few drops of juice from the remaining half lime.