A decade ago, I met a lady who worked as a cook on a yacht. We struck up a conversation about food (obviously) and began jotting down each other’s recipes. This dish was one of hers. The patties are delicious – they’re crispy on the outside and succulent on the inside, and the herbs combine in such a way that all your taste buds tingle.
Ingredients
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300g (10oz) minced pork
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3 small red onions or 1⁄2 large white onion, thinly sliced
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3 garlic cloves, chopped
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Small bunch of coriander, finely chopped
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2 tablespoons lime juice
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2 lemongrass stalks, sliced into thin circles
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1 tablespoon chilli flakes
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2 tablespoons nam pla (Thai fish sauce)
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3 lime leaves, shredded
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2 tablespoons roasted rice powder (available from Asian supermarkets)
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Vegetable oil, for shallow-frying
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Side salad, to serve
Method
- Mix all the ingredients except the oil in a large bowl, using your hands to blend everything evenly.
- Divide the mixture into 4–6 portions. Roll each portion into a ball, then flatten it slightly into a pattie shape.
- Heat enough oil for shallow-frying in a wok over a medium heat.
- When hot, shallow-fry the patties for about 2 minutes on each side, or until they are cooked through.
- Drain on kitchen paper, then serve with a tamarind dipping sauce.
