THAI PORK PATTIES WITH SWEET POTATO WEDGES

With only a little stew, these little patties are ideal for a quick dinner

Orchestrated IN

20 minutes

COOKING TIME

15 minutes

Orchestrating TIME

5 minutes

SERVES

4

Decorations

3 yams, scoured and cut into wobbly wedges

2 tbsp olive oil

500 g additional lean pork mince

2 tbsp fragrant Thai base

15 g new coriander, leaves picked, washed and finely cut

30 g red chillies, washed, deseeded and finely cut

1 cucumber, washed and cut into strips

50 g watercress, spinach and rocket serving of mixed greens

1 red pepper, deseeded and pathetically cut

4 tbsp sweet bean stew plunging sauce, to serve

Technique

1

Preheat the broiler to 220ºC, fan 200ºC, gas 7. Put the yam wedges on a warming plate and shower with 1 tablespoon of the oil. Season with as of late ground faint pepper and throw to cover. Spread out comparably and gala for 20-25 minutes.

2

By then, put the mince, Thai base, coriander and by a wide margin the greater part of the chillies into an immense bowl and blend well. Utilizing your hands, shape into 12 little patties.

3

Warmth the rest of the oil in a monstrous skillet and fry the patties for 2-3 minutes on each side, until cooked through with no pink remaining.

4

Put the cut cucumber, plate of mixed greens leaves, red pepper and remaining isolated stew in a bowl and set up. Present with the pork patties and yam wedges, with a little sweet stew plunging sauce showered over the patties.

Cook’s tip: keep cut flavors fresher for longer by disposing of them from their bundling and setting the stems into a holder of water – essentially like cut sprouts. Coriander is best dealt with like this in the refrigerator, while basil and parsley can be kept at room temperature.

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