Quite good and comes together fairly quickly. Used yellow plums from our tree that I had frozen last month for the sauce, which is much better than supermarket variety. Used more green onions (didn't read thru recipe!) in the patties, but that was fine...a few extra minutes of chopping to get the other 1/2 c for the salad. Put more siracha on the patties at the table as we like heat. I made the patties by scooping the mixture with a 1/2c. measure cup so got 8 patties, enough for 3 each for dinner and 1 extra for lunch for me! Another recipe that could easily be adapted to appetizer portions.
Pork Patties with Plum Sauce and Napa Cabbage Slaw
Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.
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Total: 48 Minutes
- Calories: 296
- Fat: 10.8g
- Saturated fat: 4.1g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.5g
- Protein: 25.4g
- Carbohydrate: 24.1g
- Fiber: 4.2g
- Cholesterol: 85mg
- Iron: 0.7mg
- Sodium: 724mg
- Calcium: 85mg
- 1 1/2 cups coarsely chopped plums (about 1/2 pound)
- 1 1/2 tablespoons brown sugar
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 cup boiling water
- 1/2 cup uncooked bulgur
- 1 1/2 pounds ground pork, 80% lean
- 1 cup diagonally cut green onions, divided
- 1/2 cup chopped fresh cilantro, divided
- 2 tablespoons dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
- 3 tablespoons seasoned rice vinegar
- 1/4 teaspoon dark sesame oil
- 1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 15 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place plum mixture in a blender or food processor; process until smooth.
- 2. Combine 1 cup boiling water and bulgur in a medium bowl; cover and let stand 20 minutes. Drain well. Combine bulgur, pork, 1/2 cup onions, 1/4 cup cilantro, sherry, garlic, ginger, 3/4 teaspoon salt, and pepper in a medium bowl. Divide pork mixture into 12 equal portions, gently shaping each into a 3/4-inch-thick patty. Press a nickel-sized indentation in center of each patty. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties.
- 3. Combine remaining onions, remaining cilantro, remaining salt, cabbage, vinegar, and oil; toss gently to coat. Serve patties with slaw; drizzle with plum sauce.
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