Nadia Lim’s Thai pork patties with coconut rice & cucumber salad

Nadia Lim’s Thai pork patties with coconut rice & cucumber salad


Recipe by Nadia Lim

Recipe by Nadia Lim

Combine all coconut rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.

  1. While rice is cooking, combine all pork patty ingredients (except oil) in medium bowl and mix well. Measure out about 2 tablespoons of mixture, form into a ball then flatten slightly. Repeat with remaining mixture and set aside.
  2. Prepare salad. Peel cucumber on all sides into long ribbons and stop when you reach centre seeds; finely chop cucumber centre; remove core and seeds from capsicum and thinly slice; thinly slice red onion; combine all in a medium bowl with mung bean sprouts and coriander.
  3. Heat oil in a medium fry-pan (preferably non-stick) on low to medium heat and cook patties for   3-4 minutes each side until golden brown and cooked through.
  4. Whisk dressing ingredients together in a bowl and toss with salad.

TO SERVE, spoon ¾ cup cooked coconut rice per person on to each plate with patties and salad. Garnish with coriander.

 

Coconut rice

¾ cup jasmine rice

¾ cup coconut milk

6 tablespoons water (90ml)

 

Thai pork patties

300g pork mince

1 teaspoon finely grated ginger

1 teaspoon sesame oil

1 tablespoon sweet chilli sauce

1 teaspoon fish sauce

2 tablespoons chopped coriander

1 tablespoon finely diced red onion

1 kaffir lime leaf, central stem removed,

¼ finely sliced

¼ cup panko breadcrumbs

1 tablespoon oil (e.g. canola, sunflower)

 

Cucumber salad

½ telegraph cucumber

½ capsicum

¼ red onion

2 handfuls mung bean sprouts

1 tablespoon chopped coriander leaves

 

Dressing

1 teaspoon runny honey

Juice of a lemon

½ teaspoon fish sauce

1 teaspoon sesame oil

1 tablespoon olive oil

1 tablespoon coriander leaves, roughly torn, to serve

 

Recipe by Nadia Lim

 

 

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