Ginger and pork patties with noodles
Pork mince makes a great value midweek meal. Turn this everyday staple into oriental meatballs with chilli and garlic, served with noodles and pak choy in just half an hour and you can serve four a deliciously healthy dish.
- 500g pork mince
- 4 spring onionsdiced
- thumb sized piece,
gingergrated
- soy sauce
- 1 egg yolkbeaten
- 2 nests medium egg noodles
- 1 red chilliseeded and diced
- ground nut oil
- rice wine
- pak choito serve
Nutrition: per serving
- kcal343
- fat16.3g
- carbs19.7g
- fibre1.8g
- protein28.7g
- salt1.3g
Method
step 1
Mix the pork mince, half the spring onions, ginger, 1 tsp soy sauce and the egg together. Form into twelve small patties and chill.
step 2
Cook the noodles and drain. Heat 1 tsp of groundnut oil in a frying pan and fry the patties in batches for eight minutes on each side until browned and cooked through.
step 3
Heat another tsp oil in the pan and fry the remaining spring onion and chilli for 1 minute.
step 4
Add the noodles, tossing with 1 tbsp soy sauce and a dash of rice wine. Serve with the patties and steamed pak choy.