Nadia Lim’s tasty Thai pork patties
These pork patties with hints of sesame and coriander are bound to be a hit at your place.
These Thai-inspired pork patties have hints of sesame and coriander. We’re sure they will be a big hit with the whole family.
They are served with a cucumber and mung bean sprout salad and creamy coconut steamed rice.
THAI PORK PATTIESWITH COCONUT RICE AND CUCUMBER SALAD 2 cups jasmine rice 3⁄4 cup coconut milk 1 teaspoon salt Thai pork patties 600g pork mince 1 teaspoon salt 1.5cm ginger, peeled, finely grated 1 teaspoon sesame oil 1 1⁄2 tablespoons sweet chilli sauce 1 teaspoon fish sauce 2 tablespoons chopped coriander 2 spring onions, finely chopped (white part only) 1 egg, beaten 1 cup panko breadcrumbs CUCUMBER SALAD 1 telegraph cucumber 100g mung bean sprouts spring onions, finely sliced (green part only) 1 tablespoon coriander, roughly torn DRESSING 1⁄ tablespoon honey
2 juice of 1⁄2 a lemon 1⁄4 teaspoon fish sauce 1⁄2 teaspoon sesame oil 1 tablespoon olive oil 1⁄4 teaspoon salt SWEET CHILLI SOUR CREAM 1⁄4 cup sour cream 1 tablespoon sweet chilli sauce 1 tablespoon coriander, roughly torn, to serve
Serves: 5 Preparation: 20 minutes Cooking: 20 minutes
Combine all the coconut rice ingredients with 2 1⁄2 cups water In a large saucepan and bring to the boil.
As soon as it boils, cover with a tight-fitting lid, reduce to the lowest heat and cook for 12 minutes.
Turn off the heat and leave to steam, covered, for a further 8 minutes.
Do not lift the lid at any time during cooking.
In a large bowl, combine all the Thai pork patty ingredients and mix well.
Divide the mixture into 8-10 balls then flatten slightly.
Heat a drizzle of oil in a large frying pan over low heat. Fry the patties for 2-3 minutes each side until golden brown and cooked through.
Take care not to let the patties burn.
While the patties cook, prepare the salad. Peel the cucumber on all sides into long ribbons, stopping when you reach the seeds, and finely chop the core.
Combine both in a large bowl with all the remaining cucumber salad ingredients.
In a small bowl, whisk all the dressing ingredients together.
Add to the salad and toss to combine.
In a small bowl, mix all the sweet chilli sour cream ingredients together.
To serve, spoon the coconut rice onto plates and top with 1-2 Thai pork patties.
Serve the cucumber salad and sweet chilli sour cream on the side.
Garnish with coriander.
Thai flavours liven up these pork patties, served with a cucumber salad and creamy coconut rice.
IN ASSOCIATION WITH MY FOOD BAG