Total Time
Prep 15 mins
Cook 12 mins

This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.

Ingredients Nutrition


  1. Place the ground pork/pork mince, carrot, beans, onion, coriander and 1 tablespoon of the fish sauce and optional egg (if using) in a bowl; use your hands to mix until all the ingredients are well-combined; divide the mixture into 12 portions and use your hands to shape each into 2cm-thick/3/4", round 5cm/2" patties.
  2. Heat the oil in a large pan, preferably non-stick, over a medium-high heat; add half the patties and cook for 3 minutes on each side or until they are golden-brown; transfer the cooked patties to a plate, cover loosely with foil and set aside; repeat with the remaining patties.
  3. Meanwhile, place the chilli, lime juice, sugar, extra oil and the remaining fish sauce in a small bowl; stir to combine and set aside.
  4. Place lettuce leaves on the serving plates; top with the patties and drizzle with a little of the lime mixture; serve with the remaining lime mixture.
Most Helpful

I made these as an appetiser for a tasting night. Really delicious little babies!!!

MarraMamba August 24, 2009

Delicious and inspired little patties! I served this as a main course, although I originally intended them as appetizers. They can go either way. Made as directed and loved how all the flavors came together. Since DH only eats iceberg lettuce (I personally would have preferred the butter lettuce!) and since I served as a main course, I shredded the lettuce. Oh, and I did use the egg since I'm an egg person! Thanks, BlueMoon DownUnder! Made for PRMR.

mersaydees March 07, 2009