Sunday 24 November 2013

Pan-fried minced pork patties by Phay Shing Tan

Recipe for Pan-fried pork patties
Recipe is adapted from

200g minced pork (re-mince for a smoother texture)
1/4 carrot, finely chopped
3 water chestnuts, finely chopped
2 tbsp chopped spring onion (green part)
1 egg, lightly beaten
Oil for pan frying

1 heaped  tsp corn flour
1 tsp soy sauce
1/4 tsp salt
1 tsp sugar
A dash of pepper and sesame oil

1. Combine all ingredients and seasonings (except for egg) in a mixing bowl. Stir until well combined.
2. Cover the bowl with clip wrap and refrigerate for at least 1 hour or overnight.
3. Remove from the fridge, add in beaten egg and stir well.
3. Heat up oil in a frying pan under medium heat. When hot, use a ladle to scoop up the mixture and make small batters on the frying pan. Make a few batches. Cook for 3 mins or until golden brown. Turn the patties over and cook for another 2 mins or until golden brown.
4. Dish up and place on a kitchen towel to absorb any excess oil. Serve hot.

Note: You may replace half of the pork with minced prawns and adjust proportion of ingredients and seasonings according to your preference.

1 comment:

  1. They sound like tasty little patties. I like spice so a dash of chilli oil will go in to my seasonings.