Thai-Style Pork Patties

Serves 4

Pan IconWHY THIS RECIPE WORKS: It only takes a handful of ingredients to give these patties the classic Thai flavor profile, and using a stand mixer gives the patties a delicate texture that lets the flavors shine through. You can combine the meat mixture by hand, but the patties will not be as smooth. Serve the patties with Easy White Rice, as well as our Spicy Bean-Sprout Salad. See Quick Prep Tip that follows the recipe.

1

large egg

2

tablespoons fish sauce

1

tablespoon lime juice

1

tablespoon packed brown sugar

2

slices hearty white sandwich bread, torn into small pieces

1

shallot, minced

1

serrano chile, stemmed, seeded, and minced

1

lemon grass stalk, trimmed to bottom 6 inches and minced

1

pound ground pork

¼

cup minced fresh cilantro

2

tablespoons peanut or vegetable oil

1. Combine egg, fish sauce, lime juice, and brown sugar in small bowl. Mash in bread pieces and set aside. Using stand mixer fitted with paddle, beat shallot, serrano, lemon grass, and ½ cup pork on medium-high speed until mixture is smooth and pale, about 2½ minutes, scraping down bowl as needed. Add remaining pork, bread mixture, and cilantro and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as needed. Divide mixture into 8 equal portions and shape into ½-inch-thick patties.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add 4 patties and cook until well browned and cooked through, 4 to 5 minutes per side. Transfer to plate and tent loosely with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 patties. Let rest for 5 minutes and serve.