Beef And Peanut Rolls With Hash Browns And Pineapple-Cucumber Salsa

• 1/2 cucumber finely diced
• 3 cups pineapple peeled, cored, finely diced
• 2 limes juiced, plus grated zest of 1
• 1 red chilli deseeded and sliced
• 3 1/3 tablespoons fresh root ginger peeled and finely chopped
• 3 tablespoons peanut oil
• brown sugar to taste
• 16 slices beef
• 6 tablespoons smooth peanut butter
• 3 tablespoons salted roasted peanuts chopped
• 15/16 cup coriander leaves fresh, stripped from stems
• 2 1/4 pounds potatoes peeled and grated
• 2 onions peeled and cut into strips
• 1 egg
• 3 tablespoons cornflour
• 6 tablespoons sunflower oil

1. For the pineapple-cucumber salad, combine cucumber, pineapple, lime zest, lime juice, chili, ginger and peanut oil. Season and add brown sugar to taste. Set aside.
2. Spread 4 tbsp peanut butter over beef. Sprinkle with peanuts and cilantro. Roll up and secure with toothpicks. Set aside.
3. For the hash browns, combine potatoes, onions, egg and 2 tbsp cornstarch. Season. Form into 24 patties. In a frying pan, heat 4 tbsp oil and fry hash browns until golden brown on both sides. Drain on paper towels and keep warm.
4. Heat remaining oil in a Dutch oven and saute beef rolls over high heat for 1-2 mins. Season. Set aside. Add 2 cups water and bring to a boil. Add remaining peanut butter. Mix remaining cornstarch with a little cold water until smooth then add to pan and simmer for 2 mins. Return beef to pan, cover and simmer for 5-7 mins. Serve with hash browns and salsa.

cucumber, pineapple, limes juiced, red chilli, fresh root ginger, peanut oil, brown sugar, beef, smooth peanut butter, peanuts, coriander leaves fresh, potatoes, onions, egg, cornflour, sunflower oil

Taken from www.yummly.com/recipe/Beef-and-Peanut-Rolls-with-Hash-Browns-and-Pineapple-Cucumber-Salsa-1405201 (may not work)