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Classic Coriander & Chilli Pork Patties

Classic Coriander & Chilli Pork Patties

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This noodle dish is perfect for a warm summer’s 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. Served on a bed of vermicelli noodles and drizzled with a tangy dressing, this dish is just like spaghetti and meatballs, only Oriental-style, so hold the Parmesan cheese!

Tags:Egg FreeNaturally Gluten-FreeHigh ProteinLactose freeSpicy
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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

300 g

pork mince

½

brown onion

1 bunch

coriander

1

birdseye chilli

½

lemon

½ packet

vermicelli noodles

1

cucumber

1

carrot

Not included in your delivery

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)2280 kJ
Fat14.6 g
of which saturates4.6 g
Carbohydrate63.5 g
of which sugars9.7 g
Dietary Fibre0 g
Protein37.8 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Large Bowl
Plate
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the brown onion, coriander and birdseye chilli. Peel the cucumber and carrot into ribbons. Lastly, juice the lemon.

2

In a large bowl, combine the pork mince, brown onion, half of the coriander, half of the birdseye chilli, and half of the salt-reduced soy sauce. Shape the mixture into patties (3 per person), place on a plate or tray and refrigerate for 15 minutes.

3

To make the dressing, combine the remaining soy sauce, warm water, lemon juice, brown sugar and fish sauce in a small bowl. Set aside.

4

Heat the olive oil in a large frying pan over a medium high heat. Add the pork patties and cook for 3-4 minutes on each side or until cooked through.

5

Meanwhile, bring a kettle full of water to the boil and soak the vermicelli noodles in the boiling water and set aside for 5 minutes. Drain. Transfer to a large bowl. Add the cucumber, carrot and the remaining coriander. Pour the dressing over the noodles and toss to coat well.

6

Divide the noodles between bowls and top with coriander pork patties. Garnish with the remaining chilli, if you like.