These Indonesian pork patties from Petty Elliott via Delicious are served topped with a fragrant lemongrass and chilli sambal.
In a bowl mix 600g (1⅓ lb) of lean pork mince with 4 cloves of finely minced garlic, an equal amount of finely minced fresh ginger, 1 finely chopped large red chilli, 2 tablespoons of desiccated coconut, 1 tablespoon of ground coriander and 1 tablespoon of palm sugar. Season with salt and pepper and mix well until everything sticks together. Divide and shape the mixture into 8 patties and set aside. For the sambal, in a small bowl combine 2 finely sliced banana shallots with ½ a teaspoon of fine sea salt. Rub the salt into the shallots until they begin to break down and soften. In a wide frypan heat 2 tablespoons of coconut oil until hot then remove from the heat and add the shallots along with 2-3 finely chopped red bird’s eye chillies, 1 finely chopped large red chilli, 1 teaspoon of shrimp paste (or 2-3 tablespoons of fish sauce), 4 finely sliced lime leaves with the middle stem removed, 2 finely sliced lemongrass stalks (white parts only), and the juice of 2 limes. Mix well, and taste for seasoning then transfer to a bowl. Now wipe out the frypan, then heat enough vegetable oil to cover the base. Fry the pork patties over medium heat for 3-4 minutes a side until golden. Serve the patties on a bed of salad leaves and herbs, topped with the sambal and with lime wedges.
michelle picker cooks 