Seaweed Speckled Pork Patties

Nutrition per serve

Ingredients

• 2clov garlic
• 200g cabbage
• 1pcs Lebanese cucumber
• 150g Japanese rice
• 300g lean pork mince
• 5g roasted seaweed
• 20g toasted sesame seeds
• 10ml white vinegar
• 1pcs egg white
• 1pcs vegetable oil spray
• 10ml soy sauce
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Thinly slice the cabbage with a sharp knife or mandoline. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Combine the cabbage, cucumber and 2 tsp white vinegar in a bowl.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Make pork patties
   Meanwhile, put the garlic, pork mince and 1 egg white in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 equal patties.
4. Step 4 — Cook pork patties
   Crumble the seaweed into a bowl, add the sesame seeds and stir to combine. Put the pork patties on the lined tray and sprinkle over the seaweed-sesame mixture. Spray generously with vegetable oil. Bake for 15 mins or until cooked through.
5. Step 5 — Serve up
   Combine 2 tbs mayonnaise and 2 tsp soy sauce in a bowl and season with pepper. Divide the rice, pork patties and slaw among bowls. Drizzle over the soy sauce mayo and enjoy!
6. Step 6 — Make it yours
   Drizzle your favourite hot sauce, sweet chilli sauce or any other sauce of your preference over your pork patties for even more layers of flavour!

Allergens

Eier, Sojabohnen, Sesamsamen