Asian Minced Pork Patties with Rice Noodle Salad

In the WI Market I intended to by pork belly but with none left, bought this mince. Mixing up with some Asian inpsired ingredients turned it into a salty aromatic pork pattie which alongside noodles or rice, or in a bun, hit the spot. It is equally good as a packed lunch, as long as you have made sure the pork is really cooked through and serve it within not to loong of cooking.

This is going to be eaten for a picnic so I am putting the noodles topped with the pork in cardboard containers, see photograph below. And we are taking them out to sea for supper tonight!

INGREDIENTS
Pork
600g minced pork
1tbsp miso paste (it doesn’t matter if you don’t have this. Maybe substitute with gluten free Soya sauce)
1 tbsp ginger paste or 4cm of fresh ginger, grated
2 tsp lemongrass paste or a third to half of a lemon grass stalk, outside layer removed and very finely chopped
2 cloves garlic, crushed
2 tsp Fish sauce/Nam pla (or lime juice)
Chilli flakes (optional)
Rice flour, tapioca flour, potato flour or gluten free flour to coat
Vegetable or sunflower oil to fry
Fresh limes for serving

Noodle Salad
175g rice noodles
2 tbsp sesame oil
1 tbsp vegetable or sunflower oil
6 spring onions, roughly chopped
1 large carrot finely sliced
half a cucumber, finely sliced

Dressing
3 tbsp gluten free soya sauce
2tbsp mirin
Juice of a lime per person

Serves 3-4

1. Mix the ingredients together and form into patties.
2. Put them in the fridge for half an hour or so to firm up.
3. In a heat proof bowl, pour boiling water over the noodles and leave for 5 minutes (read packet instructions for time) until completely soft and cooked through.
4. Drain and toss with sesame oil. Set aside.
5. Heat a pan with half a centimetre depth of oil to a high heat.
6. Coat each pattie in whichever flour you have chosen.
7. Fry for 3 minutes on each side in the oil. Check they are cooked through. Press them and if they feel firm, they should be cooked through.
8. Set aside to rest for 5 minutes.
9. Wipe clean the pan you fried the patties in with kitchen roll and heat the vegetable or sunflower oil to a medium high heat.
10. Fry the spring onions in the oil for about 5 minutes until some are a little browned
11. Mix the onions and the vegetables with the cooled noodles
12. Serve the noodles with the patties and coriander, adding fresh chilli if desired. Limes are essential so have a lime half or two to squeeze over.