This was dry and tasteless. Additional condiments of peanut sauce, thai fish sauce, etc., did not help. A big waste of ingredients, time, and money.
Chiang Mai Pork Patties
katiethurn Posted: 11/09/11
twosandalz Posted: 12/13/11
My family and I love these. I've made them several times and am bringing them to a potluck. The fresh mint and a little squeeze of lime juice add a delicious finish to the sliders. Some adjustments I made: omitted the salt, used 4 cups of cilantro (not 14), used mild red chilis, ginger instead of galangal, and lemon grass paste. I've also replaced the meat with chickpeas for a meatless dish, which was delicious.
hawaiikim Posted: 12/07/11
I used a little more than the amounts the recipe called for, and the patties came out pretty flavorful. I would double the ingredients (except the pork) next time. A sauce would be a good complement. I squeezed lime juice and added some sriracha.
hmbkiki Posted: 01/04/12
My husband and I are very picky about our Asian food and we loved this! The recipe in the magazine calls for 1/4 c. of cilantro. I used ginger and lime zest and it was great.
sprkler Posted: 06/09/12
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.
sukeedog Posted: 07/12/14
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.