In case you’re wondering, nope, I didn’t add Chanel No. 5 in the patties. The fragrance comes from the lemongrass and it’s a refreshing moment as you combine the nine ingredients together. You can’t wait to cook them!
The picture doesn’t turn out well. My apologies. I’m not a pro photographer in the first place. Besides, I would rather spent the time savouring the pork sausage (doesn’t look like one) than taking perfect pictures.
As usual, I’m not brilliant when it comes to frying and some of them turned out charred even though I’ve replaced the oil after using it twice. Next time, I might try baking them. The amount of time for the frying is dependent on how thick your patties are. But, trust me, you have to try these. I like them!
Other ways to cook them:
1. Divide them into balls of about 1 inch and make a nice, warm soup complete with asparagus, carrots, dried seaweed and eggflower. Use chicken broth as the base soup and serve with rice.
2. Divide them into discs of diameter 2 inches and flatten them. Bake them in a 350F oven for 45 minutes.
Adapted from Eve: Contemporary Cuisine Methode Traditionelle
1 pound ground pork
2 tbsp fish sauce
1 1/2 tsp brown sugar
1/3 cup shallots, minced
3 garlic cloves, minced
1 small stalk lemon grass, minced (about 1 1/2 tbsp)
1/4 cup coriander stems, minced
1 tsp ginger, minced
1 tbsp shredded unsweetened coconut
Freshly ground black pepper
Light cooking oil
1. Combine first 9 ingredients gently in bowl being careful not to overwork or meat will bind up and become tight.
2. From a single tsp of mixture into a patty, season lightly with salt and freshly ground black pepper, and cook in a small saute pan with a little oil. Taste to determine whether the rest of the batch needs additional seasoning – adjust seasoning as needed, incorporating gently as to not overwork meat. (You can skip this step if you like).
3. Divide sausage mixture into 8 – 9 patties – first forming gently into balls and then flatten gently as to not overwork mixture.
4. Season patties with salt and freshly ground pepper. Heat oil in a large saute pan and saute until just cooked through – about 2-3 minutes per side (depending on thickness of the patties; I used 5 minutes per side).