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Oriental pork cakes

Name: Oriental pork cakes
Yield: Makes 16
Cuisine: Thai recipes
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

Published: 31 Aug 08
Updated: 18 Mar 24

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

Easy
September 2008

Test kitchen approved

Makes 16
Ready in 20 minutes

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

Freezable

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

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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

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.