Oriental pork cakes
- September 2008
- 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
- 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.
- Using wet hands, shape the mixture into 16 cakes and chill for 15 minutes or until ready to cook.
- 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.
The raw pork cakes for up to 3 months. Defrost thoroughly before frying and finishing the recipe.
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