These Lemongrass and Ginger Pork Patties are a delicious protein option to add to your lunch or dinner. Made with lean mince, herbs and spices these are delicious and easy to make. They keep well in the fridge so they’re great for meal prep! (gluten free, nut free, dairy free)
I would say that 9 times out of 10, when I buy any kind of mince it ends up going into a pasta sauce because that is totally my default option. But every now and then I actually remember that making patties is incredibly easy and tasty.
These lemongrass and ginger pork patties have so much oomph and flavour and they really don’t involve too much fussing around. I quickly sear them in a frypan, but then finish cooking in the oven – less time standing at the stove plus you know they’re going to cook through evenly. Heck, you could probably just oven bake them from the beginning but I like browning them slightly first.
Served up with rice or noodles and some crunchy salad vegetables, this a perfectly balanced bowl.
What you need to make Lemongrass and Ginger Pork Patties
I love lemongrass but don’t use it a huge amount in my cooking, so to avoid waste I used a tube/jar of lemongrass that I could keep in the fridge for an extended period of time and stretch across a few more meals. However, you could use fresh lemongrass in these of course!
Here’s what you’ll need (and note, you can use garlic and/or ginger from a jar as well if that suits you better):
- 500 grams lean pork mince
- 1 egg
- 1.5 tablespoons minced/finely chopped lemongrass
- 1 tablespoon peeled & grated ginger
- 2 cloves garlic, crushed
- 1 tablespoon soy sauce (*use gluten free soy sauce or tamari for a gluten free recipe)
- 2 teaspoons honey, or maple syrup
- 3 spring onions
- 1/2 cup quick oats or breadcrumbs (*use gluten free oats or gluten free breadcrumbs to keep this recipe gluten free) – I prefer using quick oats as we have these in the pantry all the time and don’t often have breadcrumbs
- Pinch of black pepper
Can I use a different meat in these patties?
Yes, yes you can. This recipe will also work with chicken or turkey mince just fine. I actually really love this recipe with turkey mince and use that quite a lot. Pork is probably the more “traditional” recipe base for this flavour combination, but I would say that personally we buy turkey mince more often for our family meals.
What should I serve the patties with?
To serve, I suggest:
- rice or flat rice noodles
- salad (lettuce, grated carrot, chopped cucumber, shredded purple cabbage)
- a dressing of sweet chilli sauce + a touch of soy sauce + a generous squeeze lime juice (can substitute rice vinegar for the lime juice). If you have some fish sauce, you could throw that in the dressing too! But I like to keep my ingredients as simple as possible.
Top the bowl off with crushed peanuts or toasted cashew nuts for some crunch.
These patties will keep well in the fridge for about 3 days so you can meal prep them to use across a few lunches and/or dinners! You could also freeze them (cooked or uncooked) for an even longer life.
I hope you enjoy these delicious lemongrass and ginger pork patties! If you make them, take a snap and tag me @moniquecormacknutrition on Instagram or leave me a comment below and let me know how they turned out.
psst. and if you’re on the lookout for another quick meal with mince, try my Turkey, Apple and Bean Burgers!
Ingredients
- 500 grams lean pork mince
- 1 egg
- 1.5 tablespoons minced/finely chopped lemongrass
- 1 tablespoon grated ginger (peeled fresh ginger, or use minced ginger from a jar)
- 2 cloves garlic, crushed (or use 2 teaspoons minced garlic from a jar)
- 1 tablespoon soy sauce *use gluten free soy sauce or tamari for a gluten free recipe
- 2 teaspoons honey or maple syrup
- 3 spring onions
- 1/2 cup quick oats or breadcrumbs *use gluten free oats or gluten free breadcrumbs to keep this recipe gluten free – I prefer using quick oats as we have these in the pantry all the time and don't often have breadcrumbs
- pinch of black pepper
- extra virgin olive oil for cooking
Instructions
- Preheat oven to 180C and line a large baking tray with baking paper. Set aside for now.
- Prepare all of the herbs and spices – peel and grate ginger, crush the garlic, finely slice the spring onions.
- Combine all of the ingredients except the olive oil (which is for cooking) in a large bowl – so, the mince, egg, quick oats/breadcrumbs, lemongrass, garlic, ginger, soy sauce, honey and a pinch of pepper. Shape into small patties; I would usually make 14-16 small patties, like large meatballs slightly flattened.
- Heat a large frypan up to a high heat and add a tablespoon of olive oil. Cook the patties for 2 minutes on each side, until just browned, and slide onto the lined baking tray as you brown them.
- Once all the patties have been slightly browned, pop the tray in the oven for approximately 10-12 minutes until the patties are cooked through.
- Serve patties with rice or noodles and a fresh crunchy salad. Extras will keep in the fridge for 3 days.
Delicious. Everyone loved them including our 4 year olds 🙂 Super easy to make.
Served with rice, a Woolie’s “Asian coleslaw crunchy noodle salad” and the recommended dressing. Thanks Monique for another fab recipe!