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Ingredients
- pork mince 500g
- garlic 3 cloves, crushed
- ginger 2 thumb-sized pieces, finely grated
- red chilli 1, finely chopped
- fish sauce 2 tbsp
- soft light brown sugar 1 tbsp
- vegetable oil 1 tbsp
PICKLES
- rice vinegar 3 tbsp
- soft light brown sugar 1 tbsp
- cucumber 1 small, peeled into ribbons
- carrot 1 small, peeled into ribbons
- mooli ¼, peeled into ribbons
- red chilli 1, thinly sliced
TO SERVE
- small baguettes 4, halved horizontally
- mayonnaise 8 tbsp
- spring onion 1, finely sliced
- coriander a small handful of leaves
- mint a small handful of leaves
Method
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Step 1
To make the pickles, put the rice vinegar, sugar and some seasoning into a bowl, and whisk. Add the cucumber, carrot, mooli and chilli, mix well and chill for 30 minutes.
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Step 2
Tip the mince into a bowl with the garlic, ginger, chilli, fish sauce and sugar, and mix really well. Form into 20 meatballs and chill for 30 minutes.
-
Step 3
Heat the oil in a large non-stick frying pan and fry the meatballs for 6-8 minutes over a medium heat or until really golden and cooked through. Spread the baguettes with lots of mayo on both sides, then pile in the meatballs. Drain the pickles and stuff these in too, along with some spring onions, coriander and mint.
Nutritional Information
- Kcals 971
- Fat 66.2g
- Saturates 8.7g
- Carbs 58.2g
- Sugars 17.2g
- Fibre 3.8g
- Protein 33.8g
- Salt 2.7g
