Ta­marind pork meat­balls with pa­paya salsa

Olive - - Contents -

1 HOUR | SERVES 4 | EASY | LC GF

lean pork mince 500g spring onions 4, finely chopped lemon­grass 1 stalk, woody leaves re­moved and finely chopped gin­ger grated to make 1 tbsp egg white 1 ta­marind paste 2 tbsp corn­flour 1 tbsp oil for fry­ing rice noo­dles cooked to serve PA­PAYA SALSA pa­paya 1, seeded, peeled and diced red onion 1/2, finely diced green chilli 1, finely diced ground cumin 1/ tsp

2 lime 1, juiced olive oil 1 tbsp

TA­MARIND SAUCE ta­marind paste 2 tbsp sriracha or other Asian chilli sauce 1 tbsp caster sugar Ω tsp lime 1, juiced

• Put the mince, spring onions, lemon­grass, gin­ger, egg white, ta­marind and corn­flour in a bowl. Sea­son re­ally well and form into meat­balls (about 20). Heat a lit­tle oil in a fry­ing pan and cook un­til golden all over and cooked through (about 4 min­utes each side).

• Toss all the salsa in­gre­di­ents with the olive oil and sea­son. Mix the sauce in­gre­di­ents with 1 tbsp wa­ter. Serve the meat­balls with rice noo­dles, salsa and a driz­zle of sauce.

PER SERV­ING 336 KCALS | FAT 17.3G | SAT­U­RATES 5.3G CARBS 18.1G | SUG­ARS 9.9G | FI­BRE 2.1G PRO­TEIN 26G | SALT 0.5G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.