Oriental pork cakes

Oriental pork cakes

This spicy pork recipe make a fantastic starter, snack or canapé, and can be frozen in advance.

Oriental pork cakes

  • Serves icon Makes 16
  • Time icon Ready in 20 minutes

This spicy pork recipe make a fantastic starter, snack or canapé, and can be frozen in advance.

Nutrition: per serving

Calories
96kcals
Fat
6.7g (1.9g saturated)
Protein
7.1g
Carbohydrates
1.9g (1.3g sugar)
Salt
0.6g

Per pork cake

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
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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.

Nutrition

Per pork cake

Nutrition: per serving
Calories
96kcals
Fat
6.7g (1.9g saturated)
Protein
7.1g
Carbohydrates
1.9g (1.3g sugar)
Salt
0.6g

delicious. tips

  1. The raw pork cakes for up to 3 months. Defrost thoroughly before frying and finishing the recipe.

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