White Bean & Pork Patties
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..