Delicious patties full of flavour
We used a Sai Oua (Spiced Northern Thai Sausage) recipe to create these patties- after a bit of time on the barbecue these come out brilliantly and were enjoyed by everyone!
Servings
3/4
Prep time:
15min
Cook time:
15min
Difficulty:
Medium
Ingredients
- 500g minced pork
- 10 kaffir lime leaves
- 4 small shallots
- 2tbsp galangal paste
- 2 fresh lemongrass
- 2 cloves of garlic
- 2 mild red chillis (with seeds)
- 1 birds eye chilli (seeds removed)
- 1 pack of corriander
- 1.5tsp ground turmeric
- 1.5tbsp cooked rice
- 1.5tbsp fish sauce
- salt and papper to taste
- vegetable oil for brushing
We served this dish alongside other Thai dishes. It would go well with dishes such as Gai Yang (Thai grilled chicken), some fresh lettuce leaves, and fresh herbs to serve.
We cooked these patties on the barbecue, but you can also grill them or pan fry them- just adjust the cooking time accordingly.
Step by Step Instructions
Step 1
First, prepare the ingredients: add all of the above ingredients except for the minced pork and cooked rice into a food processor/blitzer: peel the garlic cloves and the shallots, and remove seeds from the birds eye chilli.
Step 2
Blend the ingredients for a few minutes until you get a consistent paste and everything is well incorporated.
Step 3
Add the blitzed ingredients into a bowl, then add the cooked rice and minced pork. Mix everything well.
Step 4
Next, the mixture is ready to be shaped and cooked. Shape into patties and then brush lightly with vegetable oil.
Step 5
Cook the patties on the barbecue, turning half way through to ensure even cooking.
Step 6
The patties are now ready to serve. Enjoy!
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