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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz. Ingredients:
350 g ground pork (for americans) or 350 g pork mince (for australians) |
1 small carrot, peeled, coarsely grated |
50 g green beans, topped, thinly sliced |
1/2 red onion, diced |
1 teaspoon ground coriander |
2 tablespoons fish sauce |
1 egg (optional) |
2 tablespoons peanut oil |
1 long green chili, halved, deseeded, finely chopped |
1 lime, juice of |
1 teaspoon caster sugar |
1 teaspoon peanut oil, extra |
1 butter lettuce, leaves separated, washed, dried |
Directions:
1. Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4 , round 5cm/2 patties.
2. Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
3. Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
4. Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.
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