Chinese style Pork Patties with Chilli Dip

by Stefan Kolsch

Form the mince mixture into golf ball-sized portions and flatten slightly into patties


1 Skinless Chicken Breast (roughly chopped)
2 Limes (juice only)
1 tsp Chinese Five-Spice Powder
1 tbsp Light Soy Sauce
440g Pork Mince
1 Green Chilli (finely chopped)*
4 tbsp Fresh Coriander (roughly chopped)
Salt & freshly ground Black Pepper
2 tbsp Vegetable Oil

Chinese style Pork Patties with Chilli Dip


Preheat the oven to 190C/385F/Gas 5. Place the chicken, lime juice, five-spice powder and soy sauce into a food processor and blend until just combined. Add the pork mince, green chilli and fresh coriander and blend again combining to a rough paste; season with salt and pepper. Form the mince mixture into golf ball-sized portions and flatten slightly into patties. Heat the vegetable oil in an ovenproof frying pan until hot and fry the patties for 1-2 minutes on each side, or until golden-brown, then transfer to the oven and cook for a further 4-5 minutes. You can check an internal temperature of 70ºc has been reached by using a meat thermometer.

Dip sauce:
2 Red Chillies (finely chopped)*
100g Caster Sugar
50ml Water
50ml White Wine Vinegar


For the dip, place the chillies, sugar, water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes until just beginning to thicken then remove from the heat and allow to cool slightly.

1 Lime (juice only)
3 tbsp Sesame Oil
1 tsp Light Soy Sauce
4 Spring Onions
cut into fine strips)
½ Cucumber (cut into fine strips)
2 tbsp Fresh Coriander


For the salad, whisk the lime juice, sesame oil and soy sauce together in a bowl. Add the spring onions, cucumber and coriander leaves and mix together coating well.

To serve: place the salad mixture onto a plate, top with a pile of the pork patties and drizzle with a little of the chilli dip. Place the remaining dip into a small bowl and serve alongside. * Rubber gloves can be worn when handling chillis. The chilli seeds can be removed in this recipe to regulate the heat strength of the patties and dip.

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