Mixed Vegetable Pork Patty

Why people make this dish

This started as leftover minced pork from making wontons. Rather than waste it, Nourilo seasons it with a little ginger and onion, pan-fries it into a patty and tops it with stir-fried mixed vegetables — a tasty, easy little dish. The trick to a good patty is to chop the mince a little finer, then add an egg white or a splash of water and work it until springy.

Method

1. Chop the mince a little more, then add a splash of water (or egg white) and cornflour. Stir in one direction and slap-knead a few times until it turns sticky and springy.
2. Mix in the minced ginger, chopped onion and seasoning. Shred the mixed vegetables.
3. Heat oil. Shape the pork into a round patty, put it in the pan, press flat with a spatula, and fry until both sides are golden and cooked through. Remove.
4. Leave a little oil in the pan, stir-fry the shredded vegetables until fragrant, add seasoning and a little water, simmer briefly, thicken with a thin gravy, and pour over the patty.

Nourilo’s Tips

For a soft, tasty patty use half-lean-half-fat pork. Add the water a little at a time so the meat slowly absorbs it, and chill in the fridge for an hour before cooking for an even better result.