These spicy pork cakes make a fantastic starter, snack or canapé, and can be frozen in advance.
Ingredients
- 500g pork mince
- 100g good pork sausages, split
- 2 shallots, finely chopped
- 1 lemongrass, finely chopped
- 1 garlic clove, finely chopped
- Grated zest of 1 lime
- Splash of fish sauce
- 1 red chilli, finely chopped
- Small bunch of fresh coriander, finely chopped
- Sunflower oil, for frying
- Sweet chilli dipping sauce, to serve
- ½ cucumber, halved and thinly sliced
- Little gem lettuce leaves, to serve
Method
- 1. Place the mince, the meat from the sausages (discard the skins), shallots, lemongrass, garlic, lime zest, fish sauce, chilli and coriander in a large bowl with a pinch of salt, black pepper and mix together well with your hands. Or pulse briefly in a food processor until combined.
- 2. Using wet hands, shape the mixture into 16 cakes and chill for 15 minutes or until ready to cook.
- 3. Heat a tablespoon of oil in a large frying pan and cook the pork cakes, in 2 batches, for 5 minutes each side, until golden. Serve with chilli sauce, the cucumber and lettuce leaves.
Nutritional info
Per pork cake: 96kcals, 6.7g fat (1.9g saturated), 7.1g protein, 1.9g carbs, 1.3g sugar, 0.6g salt
Chef's tip
FREEZE the raw pork cakes for up to 3 months. Defrost thoroughly before frying and finishing the recipe.
Wine Recommendation
Choose an aromatic Riesling from New Zealand.