food for thought

by michelle

spicy pork patties

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This Thai-style recipe comes from a wonderful addition to our cookbooks, HOT PLATE Asian-Inspired Barbeque, a gift from visiting friends. Having eaten at Spirit House Restaurant and Cooking School, they wanted to share some of the inspiration.

In a mortar and pestle pound to a rough paste 6 cloves of garlic, 6 coriander (cilantro) roots, 3 small green chillies, ¾ of  a teaspoon of white peppercorns and 1½ teaspoons of sea salt. Add 3 shallots and pound a little more. Tip into a large bowl with 750gm (1½ lbs) pork mince, 2 finely shredded kaffir lime leaves, a handful of roughly chopped coriander leaves and stems, 2 tablespoons of grated palm sugar and 3 teaspoons of fish sauce. Shape into patties and cook on a barbeque flat plate with a little vegetable oil.

 

To make the sauce pound 2 small red chillies, 1 clove of garlic, 2 tablepoons of palm sugar, 2 tablespoons of fish sauce and 4 tablespoons of lime juice and adjust the flavours according to taste. Heat some vegetable oil in a small saucepan and fry 2 dried red chillies until dark and crisp then add them immediately to the other ingredients.

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Written by michelle picker

February 25, 2012 at 10:03 am

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