My rendition of the classic Thai restaurant fish cakes, these Thai Pork Cakes with Cucumber Dipping Sauce feature succulent pork mince infused with Thai red curry paste, fish sauce, kaffir lime, and coriander. Accompanied by a delightful sweet and sour Cucumber Dipping Sauce, they make an excellent entrée for a Thai feast or a sophisticated choice for standing-up finger food when entertaining guests.
About
Thai fish cakes hold a special place as one of my favourite Thai entrees when dining out. In this recipe, we’re swapping out the fish for pork mince, retaining the beloved flavour elements while introducing a slightly different texture, but equally as amazing.
These Pork Cakes are not only easy and delicious for a weeknight meal but also serve as the perfect entree for a Thai feast, accommodating four as a main dish or six as an appetiser. Stacking them on a platter with the dipping sauce makes for a convenient and delicious offering at gatherings.
For a substantial meal, pair them with rice noodles and salad or steamed rice and vegetables. If opting for a low-carb or lighter alternative, serve the pork cakes in lettuce leaves with sliced cucumber, julienned carrot, and fresh herbs. Drizzle with the Cucumber Dipping Sauce for a delectable meal.
These pork patties maintain a moderate spice level, but spice enthusiasts can customise by adjusting the red curry paste or adding fresh or dried chilli flakes to the mix. For an extra kick, consider incorporating an additional bird’s eye chilli into the dipping sauce!
Ingredients Required
THAI PORK CAKES
- Pork mince – not lean though, you need a little fat. Fat = moisture & flavour! Chicken, turkey or even fish can be used instead of pork if you prefer.
- Fish Sauce – for that salty element
- Red curry paste – I use Maesri, its the best
- Coriander leaves and stems – the stems have lots of flavour plus texture
- Kaffir lime leaf – you will need 1 double leaf or you can use lime zest
- Egg – to bind all the ingredients
- Brown sugar – you could also use palm sugar if you have it.
- Green beans – just your regular French style beans from the supermarket
- Oil, for shallow frying – use a neutral oil like vegetable, canola or rice bran
CUCUMBER DIPPING SAUCE
- White vinegar – for sourness
- Water – to balance
- Caster sugar – for sweetness. You can also use regular white granulated sugar
- Fish Sauce – for salty
- Lebanese cucumber – for freshness and cooling
- Thai birds eye chilli – for that spicy element
Step-by-step
Making these Thai pork patties is a breeze, taking less than 15 minutes from start to finish. Employing a food processor not only accelerates the process but also ensures a texture reminiscent of traditional fish cakes.
Pork cakes
Cucumber dipping sauce
Expert tips
- Pork Mince:
- Opt for regular-style pork mince over lean mince for added moisture and flavour. Adequate fat content prevents dryness.
- Alternative Proteins:
- Experiment with chicken or turkey mince as substitutes for pork. For an authentic Thai Fish Cake twist, consider using 500g of firm white fish fillets.
- Wet Hands Technique:
- Combat stickiness by wetting your hands lightly between portions when shaping the mixture into balls.
- Make-Ahead Option:
- Prepare the cakes up to 24 hours in advance. Place them on a lined baking tray or plate, cover with plastic wrap, and chill until ready to cook.
- Dipping Sauce:
- Begin with the dipping sauce as the syrup/liquid requires cooling time. Make it in advance, up to 24 hours, and store it in the fridge. Bring it to room temperature before serving.
- Thermomix Usage:
- Use a Thermomix for combining the pork mixture. Refer to the recipe NOTES section below the card for specific Thermomix instructions.
- Storage Guidelines:
- Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the patties for up to 3 months.
Serving Suggestions
- Asian Slaw
- Rice or Noodles
- Lettuce Wraps
- Vegetable Stir-Fry
- Fresh Herbs and Lime Wedges
- Rice Paper Rolls
- Sesame Seeds or Crushed Peanuts
Thai Pork Cakes with Cucumber Dipping Sauce
Equipment
- Food processor or Thermomix
- Non-stick frying pan
Ingredients
- 500g pork mince
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste (I used Maesri)
- 2 tablespoons chopped coriander leaves and stems
- 1 kaffir lime leaf, shredded very finely (or the zest of half a lime)
- 1 teaspoon brown or palm sugar
- 1 egg
- ½ teaspoon salt
- 50g green beans, finely sliced
- Cooking oil, for shallow frying (canola, vegetable, rice bran etc)
CUCUMBER DIPPING SAUCE
- ¼ cup white vinegar
- ¼ cup water
- ½ cup caster sugar
- 2 teaspoons fish sauce
- ½ Lebanese cucumber, halved, deseeded and finely diced
- 1 small birds eye chilli, finely sliced
Instructions
THAI PORK CAKES
- Place pork mince into a the bowl of food processor along with the fish sauce, red curry paste, coriander, kaffir lime, sugar, egg and salt. Process until smooth then stir in the sliced green beans.
- Divide the mixture into 18 portions. Roll each portion into a ball then flatten into a 5cm disc shape. If not cooking right away, cover and chill until required. They can be chilled for up to 24 hours.
- Heat enough oil in a large non-stick frying pan to cover the base. Cook patties, in batches, for 2-3 minutes on each side or until golden brown and cooked through. Drain on paper towel before serving the cakes with the Cucumber Dipping Sauce.
CUCUMBER DIPPING SAUCE
- Combine vinegar, water and sugar in a small pan over medium heat and stir until the sugar has dissolved. Bring to the boil then simmer for 1 minute. Pour syrup into a small bowl and allow to cool completely.
- Once cool, add remaining ingredients and stir to combine. Serve with the Thai Pork Cakes.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PORK MINCE SUBSTITUES
You could use chicken or turkey mince in place of the pork mince if desired. - THERMOMIX INSTRUCTIONS
The pork mixture can be combined in the Thermomix. Add all ingredients as listed above in the recipe. Mix on for 10 seconds, Speed 4. Scrape down the sides and Mix for 5 seconds, Speed 5. Add the beans and stir for 5 seconds, Speed 4, Reverse or transfer to a bowl and stir them through by hand. Carry on with recipe as above in card. - NUTRITIONAL INFORMATION (CALORIES)
The provided calorie information is a general guide and may not be exact. This calculation is based on one serving and assumes complete consumption of the accompanying dipping sauce. Variations in portion sizes, specific ingredients, and individual dietary habits can affect the accuracy of the calorie content.
You may also like
If you liked these Thai Pork Cakes with Cucumber Dipping Sauce you may also like these to serve as part of a banquet or other finger food:
- Thai Prawn & Pork Spring Rolls – another perfect entree to serve alongside these Pork cakes
- Thai Larb Chicken Salad – this can be served as a main, entree or finger food when served inside mini baked wontons cups.
- Grilled Thai Chicken Skewers – perfect for a Thai feast and can be served as the main meal or made into mini skewers for tasty and delicious finger food or entree.
- Chicken & Ham Spring Rolls – although Chinese inspired these make a fabulous finger food to go alongside the pork cakes.
- Prawn Toast (Shrimp Toast) – another firm finger food favourite amongst guests
- Crispy Prawn Balls – a great appetiser and funky too!
- Vietnamese Fried Spring Rolls (Cha Gio)
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