This is a great recipe for both appetisers and main meals. Very fresh and Summery, these patties can be made larger but if doing …more
Ingredients
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500 g pork mince
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100 g sausage meat (2 gluten-free sausages without skin roughly)
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1 small onion, finely chopped
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2 cloves garlic, finely chopped
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1 mild red chilli, deseeded and finely chopped
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1 handful fresh coriander / cilantro, finely chopped
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1 dash fish sauce to help bind
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1/2 tsp ground coriander
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to taste salt and pepper
Steps
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Break up the pork mince and sausage meat and add to a mixing bowl with the onion, garlic, chopped coriander, chilli, around 1 tablespoon of fish sauce, ground coriander and some salt & pepper
![Vickys Asian-Style Pork Patties, GF DF EF SF NF recipe step 1 photo]()
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Mix together well
![Vickys Asian-Style Pork Patties, GF DF EF SF NF recipe step 2 photo]()
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Form into golf-sized balls. You’ll get around 16. Flatten slightly into patties, cover and chill in the fridge for at least 30 minutes or until ready to cook. You can also freeze them at this stage. They’ll keep well for up to 3 months. Defrost before frying
![Vickys Asian-Style Pork Patties, GF DF EF SF NF recipe step 3 photo]()
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To cook, heat a tablespoon of oil in a frying pan on a medium-low heat and fry off 4 – 8 of the patties for 5 minutes on each side, or until golden on top and cooked through. Then repeat with the remaining patties
![Vickys Asian-Style Pork Patties, GF DF EF SF NF recipe step 4 photo]()
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Serve with some of my previously posted Thai Sweet Chilli Dipping Sauce!
