Coriander Pork Patties
- Soy
- Gluten
- Fish
- May contain traces of allergens
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 with a tangy dressing, tell the kids that this dish is just like meatballs and spaghetti, only Oriental-style, so hold the Parmesan cheese!
500 g
pork mince
1
red onion
1 bunch
coriander
1 bunch
mint
⅔ packet
Rice Stick Noodles
2
cucumber
1
lemon
1
birdseye chilli
¼ cup
soy sauce (or gluten-free tamari soy sauce)
()
2 tbs
warm water
1.5 tsp
brown sugar
2 tsp
fish sauce
()
½ tsp
vegetable oil
To prepare the ingredients, finely chop the red onion, coriander, mint, and chilli (optional). Halve the cucumber and cut into half moons. Lastly, juice the lemon.
In a large bowl, combine the pork mince, onion, half of the coriander, half of the mint, and a third of the salt-reduced soy sauce. Shape mixture into patties (2-3 per person) place them on a plate or tray and refrigerate for 10 minutes.
Cook the rice stick noodles according to packet directions. Drain. Transfer to a large bowl. Add the cucumber and remaining coriander and mint.
In a small bowl combine the remaining soy sauce, water, lemon juice, brown sugar and fish sauce. Add dressing to the noodles and toss to coat well.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add half the pork patties and cook for 3-4 minutes on each side or until cooked through. Repeat with the remaining pork patties.
Divide noodles between bowls and top with coriander pork patties. Garnish with the chilli if you’d like.
