Thai cuisine is well known for its aroma, flavours and vibrant colours. These Thai Pork Patties are delicious and supper easy to make. What make it special is the use of fresh herbs like kaffir lime leaves and coriander. Don’t forget a squeeze of zesty lemon or lime, to bring it all together.
Ingredients for this Thai Pork Patties
- Jasmine rice
- Coconut milk
- Kaffir lime leave
- Sugar
- 1tsp Salt
- Pork mince
- Red onion
- Coriander
- Ginger
- Garlic
- Red chilli
- Lebanese cucumber
- Mesclun
- Lemon
- Sweet chilli sauce to serve
What is Kaffir Lime Leaves?
Kaffir lime leaves are a key ingredient in this Thai Pork Pattie recipe. It contributes to the distinctive and aromatic flavour of the dish. These dark green, double-lobed leaves are finely sliced and mixed with the pork mince, ginger, and other seasonings. Kaffir lime leaves infuse the Thai Pork Patties with their unique citrusy, floral, and slightly sweet notes, adding an authentic Thai touch to the flavour profile.
Frequently Asked Questions About Thai Pork Patties:
While Jasmine rice is traditionally used for this recipe, you can substitute it with other types of rice such as basmati or long-grain rice if you prefer.
Yes, you can make the coconut rice in advance and reheat it when you’re ready to serve. Just be sure to store it in an airtight container in the refrigerator.
If you can’t find kaffir lime leaves, you can use lime zest as a substitute. It won’t have the exact same flavour, but it will still add a nice citrusy aroma.
Yes, you can prepare the pork patties ahead of time and store them in the refrigerator until you’re ready to cook them. Just make sure to keep them covered to prevent them from drying out.
Yes, you can substitute the pork with other ground meats like chicken, turkey, or beef, depending on your preference.
Thai Pork Patties with Coconut Rice
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Coconut Rice
- 2 cups Jasmine rice
- 400ml Coconut milk
- 2 kaffir lime leave, crumbled in hand
- 1tbs Sugar
- 1tsp Salt
- 1 1/2 cups Water
Thai Pork Patties
- 700g Pork mince
- 1 Red onion, finely chopped
- 1 cup Coriander, leaves picked and roughly chopped
- 2cm Piece ginger, peeled and finely grated
- 2 Cloves of garlic, peeled and crushed
- 4 Kaffir lime leaves, finely sliced
- 1 Red chilli, seeds discarded and finely chopped
- Salt and pepper to taste
- 2 tbs Rice bran oil
Side salad
- 2 Lebanese cucumber, sliced
- 120g Mesclun
- 1 lemon, juiced
- Sweet chilli sauce to serve
Instructions
Coconut rice
- In a large pot over medium heat, combine rice, coconut milk, crushed kaffir lime leave, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 12 – 15 minutes or until rice is tender.
- Remove from heat and let sit 5 minutes, then remove leaves and fluff with a fork.
Thai Pork Patties
- Combine pork mince, half of the onion, half of the coriander, the ginger, 4 kaffir lime leaves, chilli and seasoning in a bowl and mix well.
- Roll portions of the mixture into balls, then flatten to form thin patties.
- Heat pan to medium high, add rice bran oil and cook patties for about 3 minutes on each side, or until cooked through.
Side salad
- Combine cucumber, mesclun, remaining onion and remaining coriander in a salad bowl. Drizzle with extra virgin olive oil and lemon juice.
Serve patties with rice, salad and sweet chilli sauce.
- Prep Time: 10
- Cook Time: 15
- Category: Pork
- Method: fry
- Cuisine: Thai
More recipes like these Thai Pork Patties:
Looking for some Authentic Thai Restaurants?
Here is a list of top Thai Restaurants in Melbourne:
https://www.broadsheet.com.au/melbourne/guides/thai-restaurants-melbourne
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