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INGREDIENTS
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12 Pattiies
1 tablespoon roasted rice powder
225 g ground lean pork
25 g pork fat, minced
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon fish sauce |
salt and pepper, to taste
oil, for greasing
To serve
2 cups salad greens
1/2 cucumber, seeded and sliced into half moons
2 spring onions, shredded
1/2 cup fresh herbs (Thai basil, coriander or mint)
1/2 cup nuoc cham sauce |
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METHODS
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1. To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
2. drain and dry and then throw into a hot pan.
3. Stir over a low heat for about 15 minutes or until golden in colour.
4. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
5. Mix the pork and pork fat with the shallot, garlic and fish sauce.
6. Season with salt and pepper and bind with 1 tbsp rice powder.
7. Leave to rest in the fridge for 1/2 hour.
8. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
9. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
10. Turn as needed to brown on all sides.
11. Serve on a bed of lettuce, cucumber, spring onions and herbs.
12. Dip in nuoc cham. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Nutritional Information Per Serving (1 patty)
Calories 81
Calories from Fat 54 (66%)
Amount Per Serving %DV
Total Fat 6.0g 9%
Saturated Fat 2.5g 12%
Polyunsat. Fat 0.5g
Monounsat. Fat 2.6g
Trans Fat 0.0g
Cholesterol 19mg 6%
Sodium 133mg 5% |
Potassium 127mg 3%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.3g 1%
Sugars 0.4g
Protein 5.2g 10%
Vitamin A 948mcg 18%
Vitamin B6 0.1mg 5%
Vitamin B12 0.1mcg 1%
Vitamin C 3mg 5%
Vitamin E 0mcg 0%
Calcium 13mg 1%
Magnesium 11mg 2%
Iron 0mg 2% |
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