Name of Recipe:Thai Pork & Corn Cakes - converted from a W.W. Low Fat Cookbook
Number of People:Makes 16 cakes
Ingredients:
500g pork & veal mince
6 spring onions, cut into 5cm (2") lengths
6 stalks coriander, include stems - cut in half
35g wholemeal breadcrumbs
1 tblspn red curry paste
1 egg, lightly beaten
130g can corn kernels, drained
Preparation:
Mince the meats if you haven't bought ready made mince. Remove from bowl. Place the spring onions, coriander, breadcrumbs, curry paste and egg into the TM bowl and blitz for 5 seconds on speed 7. Add the corn and mince meat and mix on reverse for 30 seconds on speed 2.
Take approx 1 tblspn mixture and shape it into balls and place onto a lined oven tray. Press down to make a patty shape. Repeat with remaining mixture and refrigerate until ready to cook them.
Bake in a hot oven for 20-25 minutes turning halfway through the cooking time.
Serve with a sweet chilli dipping sauce.
Tips/Hints:
The uncooked patties can be frozen.
I made my own mince but it was too lean so next time I will just buy ordinary pork mince as I feel it needs a little fat to keep the cake moist. I can't see any benefit of adding veal mince to it and have never seen pork and veal mince in the shops.
members' comments
mel81q - Great recipe! I cooked them as recommended and then used the left overs to make burgers and fried them in a pan - yummo.
