Vietnamese Pork & Lemongrass Patties


  • 450g/1lb lean minced pork
  • 25g chopped shallot (about 1 banana shallot)
  • 2 stems lemongrass, finely chopped
  • 1/2 tsp salt
  • freshly ground black pepper

Put all of the ingredients in a food processor or hand blender, mince well, then shape into small patties, about 3 inches in diameter. This recipe should make about 16 patties. Fry gently in a dry frying-pan for about 5 minutes on each side. Serve with a Thai/Vietnamese Dipping Sauce.

This makes a nice starter.



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