Thai pork patties with coconut greens

For a lively midweek meal, try these little meat patties with vegetables, which are cooked with the typically aromatic Thai flavourings of green curry and lemongrass. Serve with steamed rice or coconut rice on the side, if desired.

Thai pork patties with coconut greens


  • 500 g (1 lb) lean minced (ground) pork
  • 4 spring onions (scallions), finely chopped
  • 1½ teaspoons green curry paste
  • 2 teaspoons crushed lemongrass
  • 1 egg white
  • 2 tablespoons peanut or sunflower oil
  • 200 g (7 oz) bok choy, chopped
  • 2 cups (180 g) sliced oyster mushrooms
  • 200 ml (7 fl oz) low–fat coconut milk
  • 1 teaspoon fish sauce
  • 1 tablespoon sesame seeds


  1. Put the minced pork, spring onions, curry paste, lemongrass and egg white into a large bowl and use your hands to thoroughly combine.
  2. Divide the mixture into 12 portions and mould each portion into a patty shape.
  3. Heat 1 tablespoon of the peanut oil in a wok or large non–stick frying pan and cook the patties, in batches if necessary, for about 8–10 minutes, turning once, until golden brown and cooked through.
  4. Remove from the wok and keep warm.
  5. Heat the remaining oil in the clean wok over high heat.
  6. Add the bok choy and mushrooms and stir–fry for 2–3 minutes, or until the bok choy has wilted.
  7. Add the coconut milk and fish sauce, bring to the boil, then reduce the heat and simmer for 1 minute.
  8. Serve the Thai pork patties with the bok choy and coconut sauce on the side, sprinkled with sesame seeds.

Serves 4 (makes 12 patties)
Preparation: 15 minutes
Cooking: 15 minutes


Low Fat No Fat Asian Cooking

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