Coriander & Chilli Pork Patties
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 rice noodles and drizzled with a tangy dressing, this dish is just like spaghetti and meatballs, only Oriental-style so hold the Parmesan cheese!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
pork mince
½
red onion
1 bunch
coriander
½ bunch
mint
¼ tsp
chilli flakes
2 tbs
Rice Stick Noodles
1
cucumber
½
lemon
1
birdseye chilli
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
warm water
1 tsp
brown sugar
1 tsp
fish sauce
(Contains: Fish;)
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion, coriander, mint, and chilli. Halve the cucumber and cut into half moons. Lastly, juice the lemon.
In a large bowl, combine the pork mince, red onion, half of the coriander, half of the mint, a pinch of the chilli flakes (be careful, these can be really hot!) 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.
Meanwhile, cook the rice stick noodles according to the packet directions. Drain. Transfer to a large bowl. Add the cucumber and coriander and mint.
In a small bowl, combine the remaining soy sauce, warm water, lemon juice, brown sugar and fish sauce. Add the dressing to the noodles and toss to coat well.
Heat some 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.
Divide the noodles between bowls and top with coriander pork patties and garnish with the birdseye chilli, if you like.
