Ingredients
- 500 g minced pork
- 200 g chestnut mushrooms
- 1 tbsp light soy sauce
- 1 tbsp thai fish sauce
- 2 small hot chillies deseeded
- 15 g coriander
- 2 sticks lemon grass trimmed and roughly chopped
- 3 plump garlic cloves peeled
- 1 shallot peeled and roughly chopped
- a little flour
- 2 tbsps vegetable oil
- 6 wholemeal buns
- 6 tbsps tomato chutney
- salt and pepper
Servings:
Instructions
- Put the minced pork in a bowl. Wipe the mushrooms then slice them thickly and chop finely in a food processor. Add to the pork with the soy sauce and fish sauce.
- Put the chillies, coriander, lemon grass, garlic and shallot into the food processor and chop as finely as you can. Add to the pork with 1/2 tsp salt and several grinds of black pepper. Mix all the ingredients well.
- Using floured hands press the mixture into 6 flat patties about 3 inches in diameter. Set aside.
- Heat the oil in a large non stick frying pan and when hot add the patties. Cook for 1-2 minutes then turn with a palette knife and cook on the other side for a minute. Reduce the heat, cover the pan and continue to cook for 4 minutes. Drain on kitchen paper.
- While the patties are cooking split the buns and toast the flat sides. When golden spread lightly with the chutney then sandwich the hot patties between them. Serve immediately.
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