A lovely combination of pan fried pork patty and sweetcorn, with a touch of some refreshingly crunchy water chestnut and coriander.
Ingredients you will need
250g minced pork
50g water chestnut, peeled and finely diced
50g cooked sweetcorn
10g corianders, finely chopped
1 tbsp cooking oil
spring onion, to garnish (optional)
Marinade for minced pork
1 tbsp light soy sauce
1/2 tsp pepper
1 tsp salt
1 tbsp cornstarch/potato starch
1 tbsp sesame oil
steamed Jasmin rice
Thai sweet chilli dipping sauce
Marinade the pork and set aside for at least 30mins.
Mix in sweetcorn, coriander and water chestnut bits and stir well.
Spoon 1 tbsp of pork mixture and form a meatball, slightly pressed on a baking tray/dish to make it a mini patty.
Repeat with the remaining pork mixture.
Heat 1 tbsp cooking oil in a frying pan over medium-high heat, place the patties in and cook for 5 mins until the pan-facing side is nicely browned.
Cook the other side for 5-7 mins until the patties are fully cooked.
Garnish with spring onion and serve hot with rice and dipping sauce.