Monday, 21 July 2014

Amanda's Thai Pork Cakes & Tomoto chilli jam

 What you need:
500g Pork mince
1 egg, beaten
1/2 cup breadcrumbs
1 tbs fish sauce
1 tbs red curry paste
2 tbs finely chopped coriander
1 small red chilli, seeds removed, finely chopped
2 Shallot, finely chopped
1/4 cup (60ml) sunflower oil 
lettuce ( of your choice) lime wedges
For the Sauce;
I small jar of tomato chutney
2 -3 tablespoon of brown sugar
1 teaspoon cornflour (made into a paste with a little water)
2 teaspoons lime juice
2 tablespoons, chopped fresh coriander 
1 small red chilli, chopped finely, seeds removed (or leave them in for a real kick) 
 What to do:
1.Place the mince, egg, breadcrumbs, fish sauce, curry paste, coriander root, chilli and spring onion in a bowl and use your hands to combine.
2.Using small handfuls of mixture, shape into small patties, pressing to flatten slightly. Transfer to a large baking tray and chill for 15 minutes.Then slightly coat with flour,removing excess
3Heat oil in a frying pan over low-medium heat. Cook the patties for 2 minutes each side or until cooked through. Drain on a paper towel.
Sauce:
4.Place tomato chutney in a small saucepan with,chopped chilli (with seeds if required), lime juice, brown sugar, gently bring to the boil, checking the taste, add more sugar for a sweeter sauce or more lime for a tangy sauce, add the cornflour until it thickens. Stir in chopped fresh coriander
5. Serve pork cakes on a bed of crispy lettuce and drizzle with sauce  ( I love sauce so I put extra on mine )
Note:
For a little extra crunch, I just placed some rice noodles in a bowl of boiling water for a few minutes, drained well then add it to a pan with hot oil and spread the mixture out, and browned both sides, drain on a paper towel, then break them up and sprinkle on top of cakes.
Amanda's Thai Pork Cakes & Tomato Chilli Jam




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