Thai Pork and Mushroom Meatballs


Serves 4

Ingredients
     400g Button, Cup or Flat Mushrooms
    3 green onions, roughly chopped
    3 tbs vegetable oil
    2 tbs coriander paste or lightly dried coriander
    400g pork mince
    2 tbs red curry paste
    1 egg
    1 cup fresh breadcrumbs
    Vegetable oil, for cooking
    Iceberg lettuce, sweet chilli sauce and lime wedges, to serve

Method

  • Finely chop mushrooms by hand or alternatively, pulse in a food processor
  • Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean
  • Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined
  • Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking)
  • Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches for 8-10 min, shaking pan often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges

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