Try a little Asian

This recipe is gleaned from a wonderful little Thai cookbook given to me by my friend Tash Wheal. It really inspired me to take my cooking 'out of the country' every now and again! I hope that this recipe inspires you to be a little more adventurous in your kitchen.

Thai Pork Patties with Two Dipping Sauces
Ingredients:
500g minced pork
2 onions
5 cloves garlic (chopped and cooked slightly)
salt and pepper
2 tsp cumin
1 tbsp fish sauce
2 tbsp soy sauce
1 pineapple to serve
2 large carrots to serve
Basmati rice to serve
Green beans and onions to serve


Sauces:
4 tbsp white grape vinegar
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil

Method:
Mix all ingredients for the patties in the food processor until well combined.
Spray a pan with cooking spray and a tablespoon of olive oil drizzled in for frying.
Make balls with the mixture and flatten in the hot frying pan.
Fry until well-browned.
Make the dipping sauces: 1.) Mix the sweet chilli sauce and 2 tbsp white grape vinegar.
2.) Mix the soy sauce, 2 tbsp white grape vinegar and olive oil.
Peel carrots and cut into sticks. Cut pineapple into wedges.
Blanch green beans and onions. They should still be crunchy add a drop of olive oil and salt and black pepper.
Cook Basmati rice to perfection and assemble carrot sticks, rice and Pork Patties on the plates with the two bowls of dipping sauces.
Enjoy!