Pork and Lemongrass Fritters with Kimchi Mayo

, from Issue #72, page 114. May, 2017
Photography Manja Wachsmuth.
    Pork and Lemongrass Fritters with Kimchi Mayo

    These fritters are great in burgers, as cocktail food and also make great kebabs when threaded on to skewers. 

    Serves: 4-6

    INGREDIENTS

    500 grams good pork mince (look for one coarsely ground)
    2 cups very finely shredded cabbage (use only the tender leaves)
    ½ cup panko breadcrumbs
    large handful coriander, finely chopped
    1 stalk lemongrass, grated on a fine microplane grater
    1 tablespoon grated fresh ginger
    2 cloves garlic, crushed
    3 tablespoons chilli jam or sauce
    1 tablespoon sesame oil
    sea salt and ground pepper

    To cook
    vegetable oil, for frying

    To serve
    Kimchi Mayo, see recipe below
    lettuce leaves, thinly sliced carrots, red onion and cucumber, fresh herbs, lime or lemon wedges, extra kimchi

    Kimchi Mayo
    ½ cup purchased kimchi
    ¾ cup Japanese mayonnaise
    2 teaspoons soy sauce
    1 teaspoon sesame oil

    METHOD

    Combine all the ingredients in a large bowl and mix everything together to combine well. Hands are best for this. Form into approximately 20 fritters. 

    To cook: Heat a little oil in a sauté pan and cook the patties both sides until golden and cooked through. Drain on kitchen towels.

    To serve: Divide all the ingredients between serving dishes.

    To eat, place a fritter in a lettuce leaf, top with salad and Kimchi Mayo then add a squirt of lime or lemon. Wrap up and tuck in. Serves 4–6.

    Kimchi Mayo
    Place all the ingredients in a food processor and blend until smooth.

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