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Ingredients
- cucumber ½, seeded and diced
- rice wine vinegar 1 tbsp
- red chilli 1 large, seeded and diced
- lemongrass 1 stalk, chopped
- ginger grated to make 1 tbsp
- coriander ½ bunch, chopped
- lean pork mince 500g
- sesame oil
- carrots 2, shredded
- little gem lettuce 2, leaves separated
- chilli sauce to serve
- steamed rice to serve
Method
-
Step 1
Toss the cucumber with the vinegar and half the chilli and set aside. Put the remaining chilli, lemongrass, ginger and half the coriander in a small blender. Blitz until smooth, them add
to a bowl with the pork mince. Season well and combine, with clean hands. Roll into small meatballs (you should get about 24 from this mix). Heat 1 tsp sesame oil in a large non-stick frying pan and fry the meatballs all over for 8 minutes, until golden and cooked through. -
Step 2
Add a little carrot and 2 meatballs to each lettuce leaf. Add some cucumber pickle to each and scatter with the remaining coriander. Serve with chilli sauce if you like, and some steamed rice.
Nutritional Information
- Kcals 259
- Carbs 6.8g
- Protein 25.7g
- Fat 13.6g
- Salt 0.3g
- Saturates 4.8g
- Fibre 3.2g
