Thai Pork Cakes with Cucumber Dipping Sauce
These Thai Pork Cakes with Cucumber Dipping Sauce are my take on your local Thai restaurant fish cakes but I’m going with pork mince instead. The patties are flavoured with Thai red curry paste, fish sauce, kaffir lime and coriander served with a lovely sweet & sour Cucumber Dipping Sauce on the side! THERMOMIX instructions in NOTES section below recipe card.
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.