Spicy Pork Patties

Submitted by A la Carte

"These are so easy to put together. Make them as spicy as you like, we used a very hot chili, and hot curry paste, but you could tone it down if you wanted. Make them into 12 little patties for appetizers, or 4 large for dinner (cook longer). Serve with a thai dipping sauce, or a cucumber raita."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 2-6

ingredients

• 1 lb ground pork
• 3 teaspoons hot curry paste
• 3 tablespoons fresh breadcrumbs
• 1 small onion, finely chopped
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 red chile, finely chopped
• 2 teaspoons soft brown sugar
• canoli oil
• salt and pepper, to taste

directions

1. Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
2. Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
3. Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
4. Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

Reviews

[Bergy]

Lovely spicy patty. I cut the recipe in half and made two large patties to serve with veggies for dinner. This would be wonderful as an appitizer too especially with a Thai dipping sauce as mentioned - Either way this is a winner - we enjoyed out dinner Thanks Ak a Carte for posting

 

[Chicagoland Chef du Jour]

I halved the recipe (ended up w/ 10 patties) but otherwise followed the directions to a "T". We love Thai inspired foods but found that this was not very "spicy". Perhaps my curry paste lacked heat. The next time I will add some fresh ginger and use green onions instead of regular onion, for a slightly more intense Thai flavor. We used "Trader Ming's" Gyoza dipping sauce from Trader Joe'â„¢ and that made a big difference. I would suggest getting or making something to use for dipping. I will make this again with a few minor changes and review again. Thanks! Australian/New Zealand Cooking > RECIPE SWAP #14 - March 2008