everyone I've made these for has loved them -- I used chili garlic sauce or sometimes sweet chili sauce instead of the thai chilies, paste versions of lemongrass and ginger, and I don't bother with the salt. (note the recipe says 14 cups of cilantro, but it should be 1/4 cup). I've also tried them with garlic scapes, ground turkey and ground chicken and they have all come out great. I think it helps to give them a good char in the grill pan too.
Chiang Mai Pork Patties
Chiang Mai sausages are one of the glories of Northern Thai cuisine. The forcemeat used for the sausages makes a great slider-like patty full of vibrant flavor. Serve with Roasted Eggplant Salsa and Thai Sticky Rice for a delicious Thai meal. The ingredient list includes some items that may be unfamiliar; you can find them at Southeast Asian markets, or use the substitutes listed below. For even more deliciousness, grill the patties outdoors for notes of smoke and char.
More From Cooking Light
Total: 25 Minutes
- Calories: 291
- Fat: 17.9g
- Saturated fat: 6.6g
- Monounsaturated fat: 7.9g
- Polyunsaturated fat: 1.7g
- Protein: 23.4g
- Carbohydrate: 8.8g
- Fiber: 1.4g
- Cholesterol: 80mg
- Iron: 2.2mg
- Sodium: 424mg
- Calcium: 50mg
- 1 1/4 pounds ground pork
- 3/4 teaspoon salt
- 1/2 cup coarsely chopped shallots
- 14 cups finely chopped fresh cilantro
- 2 tablespoons minced peeled fresh lemongrass
- 2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
- 1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 3 fresh Thai red bird chiles, minced
- 15 Bibb or Boston lettuce leaves
- 2/3 cup fresh cilantro leaves
- 2/3 cup fresh mint leaves
- 10 lime wedges
- 1. Combine pork and salt in a medium bowl; toss to combine.
- 2. Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.
- 3. Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.
- Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Grüner Veltliner 2010 ($14) has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. --Scott Jones
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes