Saturday, April 10, 2010

Sticky Lemongrass Pork Patties

I recently came across a cookbook that I immediately brought. Not a hard cover more like a magazine but it was very cheap and from it's title came with the promise of purse friendly dinners (we all love the sound of that right?)

A Woman's Day publication, 70 Family Meals For Under $10 and best of all it was only $6.95. Upon flicking through it I already had come across several meals that I wanted to cook and that was before I had even left the supermarket!

These Sticky Lemongrass Pork Patties was one of those recipes, they were very easy to prepare and cook. The flavour was brilliant also, lemongrass and ginger amongst our favourite ingredients. These two flavours worked well together and were noticeable in the patties but not overpowering either.

I have to admit I did adapt the recipe, as usual, to incorporate some vegetables in the dish but I must say you could serve these patties as an appetiser quite easily. Needless to say, all gone and both adults and kids enjoyed.

Sticky Lemongrass Pork Patties
(recipe adapted from Woman's Day 70 Family Meals for Under $10)

Serves: 4
Points per serve: 5.5

500 grams lean pork mince
2 tablespoons grated ginger
3 spring onions, white part thinly sliced (reserve green part)
1 lemongrass stick, white part, chopped finely
1 egg, lightly beaten
cooking spray
1 carrot, cut into fine matchsticks
1/2 red capsicum, cut into fine matchsticks
reserved green part of spring onions, cut thick diagonal
1/4 cup soft brown sugar
2 tablespoons soy sauce
2 tablespoons kecap manis
2 tablespoons sweet chilli sauce
4 tablespoons Chinese cooking wine (or sherry)
100 grams bean shoots

In a large bowl combine mince, ginger, spring onions, lemongrass and egg. Mix well. Shape into 20 even balls, place on a tray, slightly flatten and chill for 15 minutes in the fridge.

Spray a large frying pan with cooking spray. Over a medium heat cook patties in batches for 3 - 4 minutes each side or until cooked through. Transfer to a paper towel lined plate to drain.

To the same pan add carrots, stirfry for 2 minutes until starting to soften. Add the capsicum and green parts of spring onion. Continue to stirfry for another 2 minutes.

Combine sugar, soy sauce, kecap manis, sweet chilli sauce and Chinese cooking wine in a jug, mix well. Pour sauce over vegetables. Cook over medium heat, continuously stirring until simmering.

Return patties to the pan and toss in the sauce. Simmer for 1 - 2 minutes until sauce caramelises. Add the bean shoots and toss to combine. Remove patties and vegetables from pan and serve drizzled with remaining sauce in pan.

(click here for a printable version of this recipe)

1 comment:

Chat and cappuccino said...

Yum, will include these in this weeks menu planning. Thanks for the inspiration. x