Thai Pork Patties with Coconut Rice and Cucumber Salad

Thai Pork Patties with Coconut Rice and Cucumber Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 11, 2015.
Order Now
Order Now

Thai pork patties flavoured with ginger, sweet chilli, coriander and kaffir lime leaf, served with coconut rice, cucumber salad, and a lemony honey dressing.

Ingredients

COCONUT RICE

  • 3/4 cup jasmine rice
  • 3/4 cup coconut milk
  • 6 tablespoons water (90ml)

THAI PORK PATTIES

  • 300 g pork mince
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped coriander
  • 1 tablespoon finely diced red onion
  • 1 kaffir lime leaf, central stem removed, finely sliced
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon oil (e.g. canola, sunflower)

CUCUMBER SALAD

  • 1/2 telegraph cucumber
  • 1/2 capsicum
  • 1/4 red onion
  • 2 handfuls mung bean sprouts
  • 1 tablespoon chopped coriander leaves

DRESSING

  • 1 teaspoon runny honey
  • Juice of 1/2 a lemon
  • 1/2 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon coriander leaves, roughly torn, to serve

Steps

  1. Combine all coconut rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
  2. While rice is cooking, combine all pork patty ingredients (except oil) in medium bowl and mix well. Measure out about 2 tablespoons of mixture, form into a ball then flatten slightly. Repeat with remaining mixture and set aside.
  3. Prepare salad. Peel cucumber on all sides into long ribbons and stop when you reach centre seeds; finely chop cucumber centre; remove core and seeds from capsicum and thinly slice; thinly slice red onion; combine all in a medium bowl with mung bean sprouts and coriander.
  4. Heat oil in a medium fry-pan (preferably non-stick) on low to medium heat and cook patties for 3–4 minutes each side until golden brown and cooked through.
  5. Whisk dressing ingredients together in a bowl and toss with salad.
  6. Spoon ¾ cup cooked coconut rice per person on to each plate with patties and salad. Garnish with coriander.

Nutritional Information

Energy 2623 kj
627 kcal
Protein 37.8g
Carbohydrate 57.5g
Fat 47.4g