Wednesday, 11 November 2009

Thai style Pork Cakes

500g minced pork
1 red chilli, deseeded and finely chopped
1 " piece of ginger, peeled and finely chopped
3 spring onions, finely chopped
A good handful coriander leaves and stalks, finely chopped
1 tbsp fish sauce (Nam Pla)
1 tsp sesame oil
100ml vegetable oil
4 tbsp sweet chilli sauce
4 tbsp roasted salted peanuts, chopped
12 large iceberg lettuce leaves
2 limes, cut into wedges

Put the spring onions, ginger, chilli and coriander into a food processor and pound to a paste, add a little water if necessary.

Put the pork into a mixing bowl, add the pork, fish sauce and sesame oil, mix well. Add 50ml cold water and beat thoroughly to blend together. Chill for 10 minutes.

Shape the mixture into 12 patties, about 3/4" thick.

Heat the vegetable oil in a heavy based frying pan over a medium heat. Put the patties in the hot oil and fry gently for 3-4 minutes each side, until well coloured. Drain on kitchen paper.

Put the sweet chilli sauce in a small bowl and the chopped peanuts in another. Serve the patties on a large platter with the chilli sauce, peanuts, lettuce leaves and lime wedges.

Put a pork patty on a lettuce leaf and sprinkle on some chopped peanuts followed by a drizzle of sweet chilli sauce and lime juice, then wrap the leaf around the patty.

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