These Pork Patties are so delicious, I could eat them anytime...
1 lb. ground pork
1" piece of ginger, minced
2 garlic cloves, finely chopped
3 tablespoons sweet chili spring roll dipping sauce
¼ cup water chestnuts, minced
1 tablespoon finely sliced green onion
3 tablespoons chopped fresh cilantro
6 oz. vermicelli rice noodles (substitute with somen noodle)
1 medium Japanese cucumber, halved lengthwise & sliced thin on the diagonal
2 shallots, peeled and thinly sliced
½ cup fresh mint leaves
3 tablespoons fish sauce
4 tablespoons fresh lime juice
1 tablespoon plus one teaspoon light brown sugar
½ cup water
Drizzle of sweet chili dipping sauce
Preheat oven to 350° F. In a mixing bowl, combine the pork, ginger, garlic, chili dipping sauce, water chestnuts, green onion, and cilantro and blend thoroughly by folding the ingredients into each other. Prepare a baking sheet with cooking spray. Using your hands, pinch off a walnut-size bit of the pork mixture and roll into a meatball shape and place on the baking sheet. Repeat until all the mixture is used up and bake in the oven for about 20 minutes or until golden brown.
While the pork balls cook, prepare you noodles according to package directions. Drain in a colander, rinse with cold water and set aside. Make the dressing by combining all the ingredients. Divide the noodles, cucumber, shallots and mint leaves into four bowls and top with a few pork patties. Drizzle on some of the dressing – healthy, refreshing, and delicious!