Pork and Mushroom Patties

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.

• Ready In: 24 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Add the chopped mushrooms and sauté while stirring, until the mushrooms are soft.
3. 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.).
4. Combine the cooled mushroom mixture, minced pork, egg, breadcrumbs, hoisin sauce and spice in a bowl and mix until the ingredients are well-combined.
5. Divide the mixture into 8 portions and shape into patties.
6. Heat the extra oil in the sauté pan, add the patties and sauté, turning after about 3 minutes.
7. Sauté the patties until they have browned and are cooked right through. (6-10 minutes).
8. Serve the patties ganished with parsley, with a vegetable stir-fry.