Recipe by bluemoon downunder
Serve these delicious patties with a vegetable stir-fry. Adapted from a 1992 "Australian Women's Weekly Menu Planner". The preparation time includes 10 minutes for the mushroom mixture to cool after being sautéed. This recipe is suitable for freezing.
Top Review by KLBoyle
These were really good! I thought they could have used a little salt but DH thought they were perfect. I served with a veggie stir fry as suggested and it was a great meal. I will definitely make these again. Thanks Bluemoon!
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 150 g baby portabella mushrooms, chopped
- 750 g ground pork
- 1 egg, lightly beaten
- 1⁄2 cup soft stale bread crumb
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1 tablespoon oil, extra
- 1⁄2 tablespoon parsley, chopped, for garnish (optional)
Directions See How It's Made
- Heat the oil in a sauté pan (preferably non-stick), add the onion and ginger, and sauté while stirring, until the onion is soft but not browned.
- Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
- Allow the mushroom mixture to cool. (10 minutes is probably sufficient. Transfer the mixture from the sauté pan to a cold bowl and, after a few minutes, put the bowl in the fridge.).
- Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
- Divide the mixture into 8 portions and shape into patties.
- Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
- Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
- Serve the patties ganished with parsley, with a vegetable stir-fry.