Prep 20 mins
Cook 15 mins
From Ready Steady Cook and Chef Tom Klime. Have not included 15 minutes chilling time.
- 500 g ground pork (mince)
- 1 tablespoon ginger (finely grated)
- 1 chili (red long seeded finely chopped)
- 2 teaspoons cracked black pepper
- 1⁄4 cup sesame seeds
- 2 tablespoons fish sauce
- 1⁄4 cup coriander (leaves finely chopped)
- 2 tablespoons peanut oil
- chili sauce (dipping recipe below to serve)
- lime wedge (to serve)
Chilli Dipping Sauce
- 1 chili (small red seeded and thinly sliced)
- 2 tablespoons fish sauce
- 1⁄3 cup lime juice
- 2 tablespoons caster sugar
- Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
- Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
- Place on a plate and cover with plastic food wrap and chill for 15 minutes.
- Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
- Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
- Serve pork patties with dipping sauce and lime wedges.
Fantastic recipe for a busy night. I bought free-range pork mince on special and whipped up these patties in no time. I saw Flying Chef's comment to make the dipping sauce in advance, so made it in mid-afternoon, which gave it plenty of time to mature. Would not change a thing and will make these often. There was some leftover dipping sauce, and I'll probably add that to a stir-fry tomorrow night. Thanks so much for a recipe that's quick and easy-to-make, full of flavour and for which there is no waste. Had planned to take a pic, but burned my hand earlier in the day (making something else) so was just keen to get dinner on the table.
This is a truly gorgeous recipe!! The flavour that was in the patties was awesome.. Because there is just the 2 of us I froze the remainder for next week which we both eagerly await to eat. The dipping sauce whilst very good you really needed to leave for a few hours to allow the chilli flavour to come through. I made and then tasted straight away and it was not very flavourful, I then refrigerated for a few hours and the flavour was very good.. I did add some sweet chilli sauce to the dipping sauce once I had taken the photo as I prefer a little thicker dipping sauce rather than one that is very liquidy, but I will say flavour wise after the few hours was very good.. The patties themselves were packed with flavour and so good even if you never made the dipping sauce to go with them, but having it as an accompaniment just sent the dish over the edge.. Definitely one we will be enjoying again Pat a great recipe and can highly recommend..:)
I made these for visitors for lunch yesteday. Everyone commented how delcious they were (particularly our Japanese neighbour) and I know just how simple they were to make. I added in a teaspoon of garlic but otherwise stuck to the recipe. No time for phots but will do so the next time I make these. Thanks for posting!