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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
With fresh Thai flavours, these pork cakes are a great option if you need to get a tasty dinner on the table in under 30 minutes.
2 spring onions, trimmed and very finely sliced
2 tablespoons coriander leaves, chopped
1 green or red chilli, deseeded and finely chopped
2 tablespoons Thai red curry paste
1 tablespoon lime juice
2 tablespoons oil for pan-frying
Green salad
Dipping sauce (see tips)
Lime wedges
2 spring onions, trimmed and very finely sliced
2 tablespoons coriander leaves, chopped
1 green or red chilli, deseeded and finely chopped
2 tablespoons Thai red curry paste
1 tablespoon lime juice
2 tablespoons oil for pan-frying
Green salad
Dipping sauce (see tips)
Lime wedges
Place the pork mince, spring onion, coriander, chilli, curry paste and lime juice in a bowl. Season with salt and mix to combine.
Use a dessertspoon of mixture to form 12 pork balls, then flatten each into about 4cm cakes.
Heat oil in a large frying pan over medium heat and when hot, place in half of the pork cakes. Cook for 2 minutes on each side, then remove from the pan and cooking remaining pork cakes.
Serve pork cakes with a fresh green salad, dipping sauce and lime wedges.
Pork cakes can be made in advance, covered and kept in the fridge until ready to cook.
Serve pork cakes with cooked noodles to extend the meal.
Shape pork mixture into 4 burger patties and make pork burgers.
Dipping sauce – in a bowl whisk together, 1 sliced chilli, (or more to taste), 1 clove finely chopped garlic, 3 teaspoons brown sugar, juice of 2 limes, 2 tablespoons rice wine vinegar and 3 tablespoons fish sauce, until the sugar is dissolved. Leave for 15 minutes to allow the flavours to mingle.
With fresh Thai flavours, these pork cakes are a great option if you need to get a tasty dinner on the table in under 30 minutes.
500g New Zealand Pork Mince
2 spring onions, trimmed and very finely sliced
2 tablespoons coriander leaves, chopped
1 green or red chilli, deseeded and finely chopped
2 tablespoons Thai red curry paste
1 tablespoon lime juice
2 tablespoons oil for pan-frying
Green salad
Dipping sauce (see tips)
Lime wedges
Place the pork mince, spring onion, coriander, chilli, curry paste and lime juice in a bowl. Season with salt and mix to combine.
Use a dessertspoon of mixture to form 12 pork balls, then flatten each into about 4cm cakes.
Heat oil in a large frying pan over medium heat and when hot, place in half of the pork cakes. Cook for 2 minutes on each side, then remove from the pan and cooking remaining pork cakes.
Serve pork cakes with a fresh green salad, dipping sauce and lime wedges.
Pork cakes can be made in advance, covered and kept in the fridge until ready to cook.
Serve pork cakes with cooked noodles to extend the meal.
Shape pork mixture into 4 burger patties and make pork burgers.
Dipping sauce – in a bowl whisk together, 1 sliced chilli, (or more to taste), 1 clove finely chopped garlic, 3 teaspoons brown sugar, juice of 2 limes, 2 tablespoons rice wine vinegar and 3 tablespoons fish sauce, until the sugar is dissolved. Leave for 15 minutes to allow the flavours to mingle.
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