These juicy, flavoursome pork patties are served on a noodle salad brimming with colourful veggies. Finish with a generous sprinkle of roasted peanuts and a sweet chilli soy dressing.
The great thing about this meal is that you get heaps of flavour in every bite! The leftovers keep really well too.
If this recipe sounds right up your alley, give this Thai chicken salad a try too.
THAI PORK PATTIES
These juicy, flavoursome pork patties are served atop a noodle salad brimming with colourful veggies. Finish with a generous sprinkle of roasted peanuts and a sweet chilli soy dressing.
Ingredients
DRESSING
- 3 Tbsp lime juice
- 2 Tbsp soy sauce
- 2 Tbsp sweet chilli sauce
- 1 tsp sesame oil
NOODLE SALAD
- 1 large carrot
- 1 Lebanese cucumber
- 2 spring onions
- 1 large handful fresh coriander
- 400 g pre-cooked flat ribbon noodles (14oz)
- 50 g sango sprouts (1.8oz)
- 1/2 cup roasted, salted peanuts (100g)
PORK PATTIES
- 1 spring onion
- 1 large handful fresh coriander
- 600 g pork mince (1lb 5oz)
- 2 Tbsp sweet chilli sauce
- 2 tsp finely grated ginger
- 2 tsp fish sauce
- 2 tsp sesame oil
- 1/2 Tbsp lime juice
- 1 tsp cornflour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/ Tbsp peanut oil
Instructions
MAKE DRESSING
Place all dressing ingredients in a jar and shake to combine. Season to taste with salt and pepper.
PREPARE SALAD INGREDIENTS
Cut carrot and cucumber into matchsticks. Thinly slice spring onions and roughly chop coriander.
MAKE PORK PATTIES
Thinly slice spring onion and finely chop coriander for patties. Place in a bowl and add pork mince, sweet chilli sauce, ginger, fish sauce, sesame oil, lime juice, cornflour, salt and garlic powder. Use your hands to mix well, then shape into approximately 20 large meatballs and gently press down to form patties.
Heat peanut oil in a large frying pan on medium (not too hot as the patties burn easily). Fry patties for approximately 4 minutes each side, until browned and fully cooked through. Remove from heat and cover to keep warm.
MAKE SALAD
Place noodles in a large bowl and pour boiling water over the top. Leave for 2 minutes, then drain well. Return noodles to bowl and add carrot, cucumber, sprouts and half the spring onions, coriander and peanuts. Pour dressing over the top and toss until well combined.
SERVE
Divide noodle salad between individual serving plates or bowls. Top with pork patties and sprinkle remaining spring onions, coriander and peanuts over the top.
Recipe Notes
WINE MATCH: Try a Gewürztraminer.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Choose gluten-free rice noodles (follow cooking instructions on packet). Make sure you use gluten-free fish sauce and cornflour.
INGREDIENT SWAPS / NOTES: You could use chicken mince instead of pork mince if you prefer. Soy sauce can be used in place of the fish sauce, although the flavour won’t be as authentic.
STORING AND REHEATING: Refrigerate dressed noodle salad separate from pork patties. Reheat patties in the microwave. Noodle salad can be eaten cold or microwaved briefly to take the chill off.
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