*This recipe is gluten-free according to industry standards
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Ingredients
- lean pork mince 500g
- spring onions 4, finely chopped
- lemongrass 1 stalk, woody leaves removed and finely chopped
- ginger grated to make 1 tbsp
- egg white 1
- tamarind paste 2 tbsp
- cornflour 1 tbsp
- oil for frying
- rice noodles cooked to serve
PAPAYA SALSA
- papaya 1, seeded, peeled and diced
- red onion 1/2, finely diced
- green chilli 1, finely diced
- ground cumin 1/2 tsp
- lime 1, juiced
- olive oil 1 tbsp
TAMARIND SAUCE
- tamarind paste 2 tbsp
- sriracha or other Asian chilli sauce 1 tbsp
- caster sugar 1/2 tsp
- lime 1, juiced
Method
-
Step 1
Put the mince, spring onions, lemongrass, ginger, egg white, tamarind and cornflour in a bowl. Season really well and form into meatballs (about 20). Heat a little oil in a frying pan and cook until golden all over and cooked through (about 4 minutes each side).
-
Step 2
Toss all the salsa ingredients with the olive oil and season. Mix the sauce ingredients with 1 tbsp water. Serve the meatballs with rice noodles, salsa and a drizzle of sauce.
Nutritional Information
- Kcals 336
- Fat 17.3g
- Saturates 5.3g
- Carbs 18.1g
- Sugars 9.9g
- Fibre 2.1g
- Protein 26g
- Salt 0.5g
