Pork & sweetcorn patties
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
These pork and sweetcorn patties are an absolute game changer for quick weeknight dinners. With just thirty minutes from start to finish, they're perfect when you need something satisfying but don't want to spend hours in the kitchen. I've packed them with Thai flavors using ginger, lemongrass, and lime leaves, which give these patties incredible depth and a gorgeous fragrant quality. Sweetcorn brings natural sweetness and fiber, making the dish feel a bit more wholesome alongside the lean pork mince. The best part? They're genuinely simple to make and won't break the bank either.
Ella x
Ingredients
- 2essential sweetcorn
- 1root ginger(2cm piece peeled)
- 2garlic(small cloves garlic)
- 1lemongrass(stalk lemongrass)
- 6lime leaves
- 4 sprigscoriander
- 4 sprigsthai basil(leaves only)
- 1red thai chilli
- 300 gramspork mince
- 2shallots(finely chopped)
- 4 tbspcornflour
- 1british blacktail large free range egg
- 1sunflower oil(for frying)
- 3 tbspthai sweet chilli sauce
- 2 tsptamarind paste
- 2 tspsoy sauce
- 1unwaxed lime( cut into wedges)
Detail level
Instructions
- 1
Using a knife, remove the sweetcorn kernels to give about 225-250g corn, then blitz with a stick blender and set aside. Finely grate the ginger and garlic, finely chop the lemongrass, lime leaves, coriander, Thai basil and chilli. Place everything in a bowl with the corn, mince, shallots, cornflour and egg. Season and mix.
- 2
Warm enough oil to cover the bottom of a large frying pan, over a medium heat. When hot, add 3-4 spoonfuls of the mixture, flattening slightly in the pan to form patties (makes about 14-16). Fry for about 3-4 minutes each side until golden and cooked through with no pink meat.
- 3
Meanwhile, mix the sweet chilli sauce, tamarind and soy sauce and set aside. Serve the patties with the dipping sauce and lime wedges to squeeze over.
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