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Chilli & Coriander Pork Patties

Chilli & Coriander Pork Patties

with Sautéed Asian Veggies

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This noodle dish is perfect for a busy evening; it will fill you up and still keep you light on your toes. Juicy pork patties pack a punch of flavour, and fresh, lively herbs dance on the palate with each and every mouthful.

Allergens:SoyGlutenFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 packet

pork mince

½

red onion

½ bunch

coriander

1

birdseye chilli

½

lemon

1

carrot

100 g

snow peas

Not included in your delivery

3 cup

water

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

warm water

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tsp

fish sauce

(ContainsFish)

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat15 g
of which saturates4.6 g
Carbohydrate72.8 g
of which sugars11.7 g
Dietary Fibre0 g
Protein39.8 g
Cholesterol0 mg
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Sieve
Saucepan
Strainer
Large Bowl
Aluminum Foil
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well. Finely chop the red onion, coriander and birdseye chilli. Juice the lemon. Peel the carrot and cut into matchsticks, trim the snow peas and cut into matchsticks.

2

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

3

Meanwhile, in a large bowl, combine the pork mince, red onion, half of the coriander, half of the birdseye chilli and half of the salt-reduced soy sauce. Season with salt and pepper. Shape the mixture into patties (3 per person). Set aside.

4

Heat a medium frying pan over a medium-high heat. Add the remaining salt-reduced soy sauce, warm water, lemon juice, brown sugar and fish sauce. Bring to a boil and cook for 1-2 minutes until slightly thickened. Add the carrot and snow peas and cook for 2-3 minutes or until just tender. Transfer vegetables and sauce to a medium bowl and cover with foil to keep warm.

5

Heat the olive oil in the same pan over a medium-high heat. Add the pork patties and cook for 4-5 minutes on each side or until cooked through and caramelised. Add the vegetables and the sauce back to the pan with the patties to heat through.

6

To serve, divide the rice between bowls and top with the pork patties and vegetables. Drizzle with the sauce and garnish with remaining coriander and birdseye chilli. Dig in!