Thai pork patties with noodles

Thai pork patties with noodles

By
From
Dinner Like A Boss
Serves
4 people
Prep
25 mins
Cooking time
15 mins
Photographer
Benito Martin

Although this is a main meal, I’ve separated out the ingredients so you can see what you need for the pork patties alone. I’ve done this because these patties make a great lunchbox snack and are good to take on a picnic. You can also serve them with steamed rice and stir-fried vegetables.

Ingredients

Quantity Ingredient
250g vermicelli noodles
juice of 1 lime
2 teaspoons fish sauce
1 1/2 teaspoons sesame oil
1 teaspoon white or brown sugar
2 medium carrots
1 baby cos lettuce, shredded
1 small handful coriander leaves, optional
1 small handful mint leaves, optional

Pork patties (makes 16 small patties)

Quantity Ingredient
2 zucchinis, finely grated, about 400 g in total
2 garlic cloves, crushed or finely chopped
2 teaspoons finely grated fresh ginger
600g minced pork, preferably free-range
1 tablespoon finely chopped coriander leaves and stems
2 teaspoons fish sauce
2 teaspoons soy sauce
1-2 tablespoons vegetable oil

Method

  1. For the pork patties, using a clean tea towel or clean hands, squeeze out any excess liquid from the zucchini. Put the zucchini in a large bowl with the remaining pork patty ingredients, except the oil. Using your hands, combine the mixture thoroughly for 2–3 minutes. Form the mix into about 16 golf ball–sized balls, then flatten them slightly to form small patties. Chill the patties in the refrigerator while preparing the remaining ingredients.
  2. Put the noodles in a heatproof bowl, cover with boiling water and leave to soften for 6–8 minutes, then drain, or cook them according to the packet instructions. Rinse under cold running water to prevent the noodles sticking together. Drain well, then, using scissors, cut them into smaller lengths.
  3. In a large bowl, combine 1½ tablespoons of the lime juice with the fish sauce, sesame oil, vegetable oil and sugar. Add the noodles and toss to combine. (If your kids prefer plainer food, leave this dressing off their noodles and drizzle it over the adults’ noodles at the end.)
  4. Peel, then halve the carrots and, using a mandoline or a sharp knife, cut them into very thin matchsticks.
  5. Heat the vegetable oil in a large frying pan over a medium heat and cook the patties for about 12 minutes, turning occasionally, until light golden and cooked through.
  6. To serve, divide the noodles between four bowls and top with the carrot and lettuce. Add a patty and the fresh herbs, if desired. Alternatively, the noodles, carrot, lettuce, herbs and dressing can be combined, then served with the patties on top.
Tags:
Family food
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