For the pork patties :
500g extra-lean pork mince (0.5 syns / 100g)
6-8 shallots (sf)
3 homegrown chillies (or 1 tsp chilli powder) (f)
2 tbsp dried spring onions (f)
1 tbsp coriander (f)
Juice of 1 lemon (f)
2 eggs (f)
1 stock cube (f)
1/2 tsp salt (f)
to serve:
Boiled rice (f)
Shredded cabbage (sf)
Shredded carrot (sf)
soy sauce (f)
(optional) 5-spice powder (f)
red/green/yellow peppers (sf)
Put rice on to boil.
Spray two baking sheets with frylight.
In a separate bowl, finely chop the shallots, very finely chop fresh chillis (if using), add all other patty ingredients and mix well with fingers. Take small handfuls, roll into balls and flatten slightly on the baking tray.
Place under a hot grill for 5 minutes, flip over, and cook for another 5 minutes. It may come out slightly unappetising in appearance (leaking juice) but give it a taste - delicious!
Dry Stir-fry the cabbage, and carrot, adding soy sauce and seasoning.
Chop the peppers and dry-fry.
25 minutes start to finish!
We split 5 ways so 0.5 syns per portion
No comments:
Post a Comment