Asian pork cakes recipe

1 x 756g pack pork sausages 3 tbsp finely chopped root ginger 2 spring onions, chopped lime zest and juice large handful coriander, chopped 2 x 375g packs straight to wok rice noodles 4 tbsp fish sauce 2 tsp caster sugar ½ cucumber, sliced Thai sweet chilli sauce, to serve

Preheat the oven to gas 6, 200°C, fan 180°C oven. Use a sharp knife to cut open each sausage and squeeze out the sausage meat. Mix with the ginger, spring onion, zest and most of the chopped, fresh coriander. Wet your hands and then shape the mixture into small patties, about 3cm (1½in) wide, and put on a lightly greased baking tray. Bake for 15 ᆨ minutes until browned and cooked through. Meanwhile, prepare the noodles following the pack instructions. Cool under the cold tap and then drain. Mix the lime juice with the fish sauce and sugar until the sugar dissolves. Toss the dressing with the noodles. Stir in the cucumber. Serve the cakes with the noodles and some sweet chilli sauce. Freezing and defrosting instructions In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

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