Here’s a basic Thai appetizer or part of a light meal. It has all the classic Thai flavors, with the addition of sambal oelek for a little bit of a spicy kick. One could use Thai peppers for that heat, too.
These are really easy to make, and you’ll find a ton of uses for the leftover chili-lime sauce: marinade, stir fry sauce, etc.
What you’ll need for the pork patties (30)
- 1 lb. ground pork, leaner works better
- 2t grated lime zest
- 4 large cloves garlic, finely chopped
- 2T fish sauce
- 1T oyster sauce
- 1T sambal oelek (or one Thai chili pepper, coarsely chopped)
- 1 oz minced shallots or green onions
- 2T potato or corn starch
- 2T oil, for cooking
What you’ll need for the chili lime dipping sauce
- 4 – 8 red or green Thai chilis, chopped (de-seed for less heat)
- 4 cloves garlic, minced
- 0.5 cups lime juice
- 2T fish sauce
- 2T fresh cilantro, finely chopped
What to do for the sauce
Add all the sauce ingredients to a small food processor and pulse a few times until everything’s blended. Put in a small bowl and set aside.
What to do for the pork patties
Combine all the ingredients except the oil into a medium bowl and mix with your hands until everything’s fully blended. Overmixing will make them tough, so watch for that. When mixed, shape the meat into small patties—there should be enough for about 30.
Heat the oil in a large frypan over medium heat and add the patties in a single layer—you may have to make two batches. Cook until they’re just browned on the bottom before flipping them over. Let them cook until just cooked through—165 degrees F inside. Serve hot with the chili-lime dipping sauce.
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