About this recipe:For a lively midweek meal, try these little meat patties and vegetables, with typical aromatic Thai flavourings of green curry and lemongrass. Serve with coconut rice (on this website).
4 spring onions, finely chopped
500g lean minced pork
1½ tsp Thai green curry paste
2 tsp lemongrass in sunflower oil
1 egg white
2 tbsp groundnut or sunflower oil
200g pak choi, sliced lengthways
175g oyster mushrooms, sliced
200ml coconut milk
1 tsp fish sauce
1 tbsp sesame seeds
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Method Prep:15min › Cook:12min › Ready in:27min
Prepare the pork mixture: Mix together the spring onions, minced pork, curry paste, lemongrass and egg white until evenly bound together, pressing the mixture firmly with the back of the mixing spoon.
Make the patties: Divide the mixture into 12 pieces, then shape each into a round, flattening with your fingers to make a patty shape.
Fry the patties: Heat 1 tbsp oil in a heavy-based frying pan and fry the patties, turning once, for 8-10 minutes or until golden brown and thoroughly cooked.
Cook the vegetables: While the patties are frying, heat a wide frying pan or wok with the remaining oil and add the pak choi and mushrooms. Stir-fry over a high heat for 2-3 minutes to soften.
Add flavourings: Stir the coconut milk and fish sauce into the vegetables, bring to the boil then simmer for a further minute. Serve the pork patties with the pak choi and coconut mixture, sprinkled with sesame seeds.
Red Thai beef patties with vegetables: Prepare 500g lean minced steak as step 1 using 3 finely chopped spring onions, 1½ tsp red Thai curry paste, a crushed garlic clove and 1 egg white. Shape into 12 patties and fry as step 3. Stir-fry 350g mixed vegetables, such as broccoli florets, mange-touts and baby corn, in 2 tbsp oil until just tender, then add a 120g can bamboo shoots, drained, and 200ml coconut milk. Bring to the boil and stir in 2 tbsp chopped fresh coriander.
Unless you cook with lemongrass very frequently, buying fresh can be wasteful, so lemongrass in sunflower oil, which can be stored in the fridge, is a useful alternative. Dried lemongrass sticks are also convenient to use and store. They can be crumbled straight into Thai-style dishes. You will need 1 tsp dried lemongrass for this recipe.