Pork Patties

February 28, 2008

Pork makes a change from beef for patties. It has its own distinctive flavour and teams well with Asian ingredients for a delicious dish with a subtle kick.

These patties can be served with a salad or made into hamburgers, in which case form patties large enough to fit into a hamburger buns, allowing for some shrinkage. The meat mix can also be made into bite-sized meatballs and served on toothpicks with the dipping sauce.

Pork Patties

750g minced pork
1 medium red onion, finely chopped
2 tablespoons finely chopped coriander
2 cloves garlic, crushed then chopped
1 teaspoon chilli paste or 1 small red chilli, deseeded and chopped
1 tablespoon fish sauce

Sauce
1 clove garlic, finely chopped
1/2 teaspoon chilli paste (or fresh chilli)
2 teaspoons fish sauce
1 teaspoon mirin
1 teaspoon oyster sauce
1 teaspoon chopped coriander
1 kaffir lime leaf, very finely chopped
juice of 1 lime
1 teaspoon lemongrass, finely chopped
3 tablespoons tomato sauce

Mix all the patty ingredients together and set aside for an hour to let the flavours develop. Form into patties and refrigerate until required. They can be barbecued or shallow-fried in a frying pan.

Mix all the sauce ingredients together and set aside until required, then sprinkle over the cooked patties or serve alongside in a bowl.

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