500 g (1 lb) lean boneless pork shoulder
4 shallots
5 ml (1 tsp) ground coriander
2.5 ml (1/2 tsp) ground ginger
30 ml (2 tbsp) finely chopped fresh parsley
salt and freshly ground black pepper
oil for frying and greasing
4 shallots
5 ml (1 tsp) ground coriander
2.5 ml (1/2 tsp) ground ginger
30 ml (2 tbsp) finely chopped fresh parsley
salt and freshly ground black pepper
oil for frying and greasing
For the cucumber relish
1/2 cucumber, peeled
30 ml (2 tbsp) thinly sliced shallots
1/2 hot green chilli, very thinly sliced
30 - 45 ml (2 - 3 tbsp) lemon juice
20 - 30 ml (4 - 6 tsp) sugar
30 ml (2 tbsp) thinly sliced shallots
1/2 hot green chilli, very thinly sliced
30 - 45 ml (2 - 3 tbsp) lemon juice
20 - 30 ml (4 - 6 tsp) sugar
method
1. First make the cucumber relish: cut the cucumber in half lengthways, then slice each half very thinly. Put the sliced cucumber in a bowl with the thinly sliced shallots and green chilli, lemon juice and sugar. Mix lightly, then chill until ready to serve.
2. Put the pork and shallots through the finest blade of your mincer, or blend them in a food processor. Add the coriander, ginger and finely chopped parsley and season with salt and freshly ground black pepper. To test the patty mixture for seasoning, heat 5 ml (1 tsp) oil in a small frying-pan and cook a small piece of the patty mixture. Taste, then adjust the seasoning, if necessary.
3. Heat the grill without the grid to high. Mould the pork into 4 patties, each 5—7.5 cm /2 - 3 in wide and 25 mm (1 in) thick.
4. Brush the grill grid with oil and place the patties on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for 15 minutes, or until cooked through, turning once. Serve immediately, with the cucumber relish.
2. Put the pork and shallots through the finest blade of your mincer, or blend them in a food processor. Add the coriander, ginger and finely chopped parsley and season with salt and freshly ground black pepper. To test the patty mixture for seasoning, heat 5 ml (1 tsp) oil in a small frying-pan and cook a small piece of the patty mixture. Taste, then adjust the seasoning, if necessary.
3. Heat the grill without the grid to high. Mould the pork into 4 patties, each 5—7.5 cm /2 - 3 in wide and 25 mm (1 in) thick.
4. Brush the grill grid with oil and place the patties on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for 15 minutes, or until cooked through, turning once. Serve immediately, with the cucumber relish.
serving amount
serves 4
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