White Bean & Pork Pat­ties

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes

+ 20 min­utes to chill COOK 20 min­utes COST $3.50 a serve

400g can but­ter beans, rinsed 500g pork mince

1 red onion, finely chopped 1½ ta­ble­spoons chilli sauce,

plus 1 ta­ble­spoon ex­tra 1 ta­ble­spoon fish sauce,

plus 2 tea­spoons ex­tra 1 ta­ble­spoon chopped co­rian­der, 2 cloves gar­lic, crushed

1/3 cup plain flour

2 eggs, lightly whisked

2 cups panko (Ja­panese dried

bread­crumbs) Veg­etable oil, to shal­low-fry 1 tea­spoon caster sugar 2 ta­ble­spoons rice wine vine­gar 1 lime, juiced, plus wedges, to serve 400g bought kale coleslaw mix

Us­ing a fork, lightly mash beans in a large bowl. Add mince, onion, chilli sauce, fish sauce, co­rian­der and gar­lic; mix well. Us­ing damp hands, shape mix­ture into 12 pat­ties.

Place flour, egg and panko in 3 sep­a­rate shal­low bowls. Dust pat­ties in flour, shak­ing off ex­cess. Dip into egg, then panko to lightly coat. Place on a plate. Cover with plas­tic food wrap; chill for 20 min­utes.

Heat oil in a large heavy-based fry­ing pan over mod­er­ate heat. Shal­low-fry pat­ties, in batches, for 4 min­utes each side or un­til cooked. Drain on pa­per towel.

Whisk the sugar, vine­gar, juice and ex­tra sauces in a jug. Serve pat­ties with the kale coleslaw mix, dip­ping sauce and lime wedges..

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