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.

The Tribune (NZ) - - Community Cookbook - Recipe cour­tesy of My Food Bag; for more like this go to my­food­bag.co.nz

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.

NA­DIA LIM

IN AS­SO­CI­A­TION WITH MY FOOD BAG

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