Thai pork patties with sweet chilli & noodles
A healthy and authentic Asian dish that's far better than a takeaway - and ready in less time
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Freeze patties only
- Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
- Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.
PER SERVING
446 kcalories, protein 28g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 1g, sugar 3g, salt 1.72 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1813675/
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Ingredients
- 250g minced pork
- 1 garlic clove , finely chopped
- 3 lemongrass stalks, outer layers removed and the bottom thirds of the stalks finely chopped
- 1 tbsp fish sauce
- handful coriander , chopped
- 1 tbsp sesame oil
- 1 tsp sugar
- 100g fine rice noodles
- 4 spring onions , chopped
- sweet chilli dipping sauce , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Freeze patties only
Ingredients
- 250g minced pork
- 1 garlic clove , finely chopped
- 3 lemongrass stalks, outer layers removed and the bottom thirds of the stalks finely chopped
- 1 tbsp fish sauce
- handful coriander , chopped
- 1 tbsp sesame oil
- 1 tsp sugar
- 100g fine rice noodles
- 4 spring onions , chopped
- sweet chilli dipping sauce , to serve
PER SERVING
446 kcalories, protein 28g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 1g, sugar 3g, salt 1.72 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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07 December 2011
FiFi's Menu rated and commented on this recipe
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22 December 2011
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