Excellent flavor. I was able to track down Thai chiles and Kaffir lime leaves but not galangal, so subbed ginger for that. Served alongside a coconut rice-lentil pilaf, which went well.
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.
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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
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