Lemongrass Pork Patties with Noodle Salad

Another Monday night and something quick needed to prepared for dinner.  Story of our lives at the moment - it's only February and we are all starting to get busy.  Doesn't hold much hope for any relaxation for the rest of 2014.

We are coming across many recipes that are surprising us not only for their flavours but for how easy and quick they are to prepare and cook.  This recipe comes from a cookbook Weight Watchers have published called as Easy as 1, 2, 3.   Each recipe has 3 steps that are simple and easy to prepare allowing dinner to be on the table with minimal fuss and quickly which makes these recipes the kind that busy working families look forward to cooking.

 

So this meal, a Vietnamese style dish, packed a powerful punch of flavours in both elements.  The Lemongrass Pork Patties full of lemongrass and ginger were delicate.  The noodle salad, different than one that I had made before, used soft noodles, laced with sweet chilli sauce and lime complimented the patties. 

 

We actually doubled this recipe as it was decided prior to cooking that a few of us would like it for lunch the next day - cannot complain about asking for healthy food for lunch.

 

Another dish that would be ordered at an Asian restaurant that anyone could easily create and enjoy at home.

Lemongrass Pork Patties with Noodle Salad

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

 

Serves: 4

ProPoints per Serve: 12

 

200 grams dried rice stick noodles

1/3 cup sweet chilli sauce

2 tablespoons lime juice

500 grams pork mince

1 lemongrass stick, pale section only, finely chopped

2 teaspoons finely grated fresh ginger

2 carrots, finely grated

1/2 baby wombok (Chinese cabbage) finely shredded

2 spring onions, finely sliced

1 cup fresh coriander leaves

lime wedges

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water. Drain.  Transfer to a large bowl.  Combine chilli sauce and juice in a small jug.  Set dressing aside.

Meanwhile combine mince, lemongrass and ginger in a large bowl.  Using clean hands, roll mixture into 12 balls.  Flatten into 8cm patties.  Lightly spray a large non-stick frying pan with oil and heat over high heat.  Cook patties for 3 minutes each side or until browned and cooked through.

Add carrot, wombok, spring onions, coriander and half the dressing on the noodles.  Toss to combine.  Drizzle patties with remaining dressing and serve with salad and lime wedges.

(click here for a printable version of this recipe)