Sticky Asian-Style Pork Patties

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Place a large non-stick pan (that has a lid) over a medium heat. When hot, add your sesame seeds and dry toast for 3-4 minutes, shifting them as they colour. Remove from the pan on completion.

2. In the meantime, prep your ingredients as listed. Rinse the pak choi leaves and slice the fatter stem ends off. Slice the leaves in half lengthways, cutting down the center of the stems.

3. Return that pan to low heat. Add a drizzle of cooking oil and the garlic. Sauté until fragrant, about 1-3 minutes. Then add the pak choi, a splash of water and some seasoning. Pop the lid on and let the pak choi wilt for about 6-7 minutes, checking on it every so often. If the pan dries up, add another splash of water. Remove the pak choi from the pan once softened, being sure to catch all the bits of garlic from the pan in the process.

4. In a mixing bowl, add the pork mince, half the spring onion, the tapioca flour, and chilli (to your heat preference, reserving some for garnish). Mix these ingredients until well combined. Ready a bowl of water to dip your hands into, prior to rolling out the patties. Dip your hands into the water and shape the mixture into golf ball-sized patties, 3 per person. Squish them a little so they are slightly flattened and pop in the fridge to firm up.

5. In a salad bowl, mix together the julienned carrot, coriander, remaining spring onion, the Salad Dressing and some salt and pepper to taste. Sprinkle over your toasted sesame seeds, and set aside until serving.

6. Return your pak choi pan to a medium heat. Add a further drizzle of cooking oil. When hot, add the pork patties and cook for about 3-4 minutes per side until cooked through. Slice one open to check. Once cooked, pour over your Asian Glaze and allow it to bubble on the heat for about 10 seconds before removing. You are ready to serve!

7. Plate up your crispy carrot and sesame salad alongside your pak choi. Then top with the glazed pork patties, being sure to incorporate all the delicious glaze from the pan. Add your remaining chilli if you wish and VOILA!

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