Smart Vietnamese-Style Lemongrass Pork Patties
with Fresh Cucumber Salad
Fresh, sweet, spicy and crunchy: This dish combines all the best parts of Vietnamese takeout but it's made from the comfort of your home!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Lemongrass
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Mini Cucumber
1 unit(s)
Carrot
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 unit(s)
Garlic, cloves
28 g
Peanuts, chopped
(Contains Peanuts)
113 g
Spring Mix
2 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel cucumber, if desired, then cut into 1/4-inch rounds.
- Peel, then cut carrot into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
- Add pork, lemongrass, garlic, soy sauce and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine.
- Divide pork mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully reshape patties when cooking.)
- Heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
- Cook, until browned all over and cooked through, 4-5 min per side.**
- Meanwhile, whisk together half the sweet chili sauce, vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.
- Add spring mix, carrots, green onions and cucumbers. Season with salt and pepper, then toss to combine.
- Remove from heat, then add remaining sweet chili sauce. Gently toss to coat patties.
- Divide salad between bowls. Top with patties.
- Sprinkle peanuts over top.
