Spicy Pork Patties Recipes

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SPICY PORK PATTIES



Spicy Pork Patties image

These are so easy to put together. Make them as spicy as you like, we used a very hot chili, and hot curry paste, but you could tone it down if you wanted. Make them into 12 little patties for appetizers, or 4 large for dinner (cook longer). Serve with a thai dipping sauce, or a cucumber raita.

Provided by A la Carte

Categories     Pork

Time 25m

Yield 2-6 serving(s)

Number Of Ingredients 10

1 lb ground pork
3 teaspoons hot curry paste
3 tablespoons fresh breadcrumbs
1 small onion, finely chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1 red chile, finely chopped
2 teaspoons soft brown sugar
canoli oil
salt and pepper, to taste

Steps:

  • Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
  • Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
  • Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
  • Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

Nutrition Facts : Calories 760.2, Fat 48, SaturatedFat 17.7, Cholesterol 213.4, Sodium 274.8, Carbohydrate 18.6, Fiber 1.3, Sugar 8, Protein 60.5

SPICY SAUSAGE PATTIES



Spicy Sausage Patties image

Jazz up any breakfast with these subtly spiced sausage patties. They're sure to perk up your taste buds and get your motor running! Plus, they only take 20 minutes to make! Athena M. Russell - Florence, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

3/4 pound ground pork
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon ground coriander
1/4 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

  • Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.

Nutrition Facts : Calories 181 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 339mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.

THAI SPICY PORK PATTIES



Thai Spicy Pork Patties image

Thais are famous with herbs and spices,their varieties consists of many flavors from spicy to sour sweetness that blends well in a unique way. This recipe will be accepted by most. Serve well with tomato sauce/yogurt/salad cream.

Provided by Jeff LimChef166107

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

400 g ground pork
1 inch fresh ginger
1/2 inch galangal
1 stalk lemongrass
1 tablespoon chili paste
1 teaspoon brown sugar
1 tablespoon turmeric powder
2 tablespoons fish sauce
5 kaffir lime leaves
10 basil leaves
1 egg

Steps:

  • Marinate the minced pork with fish sauce and chili paste. Add the turmeric powder. Add chopped the Kaffir lime leaves and basil leaves.
  • Pound to paste, the brown sugar with lemongrass, ginger and galangal; add them to the minced pork, then add an egg, Stir well, marinate for half hour. Scoop with tablespoon and fry with oil. Serve with tomato sauce.

Nutrition Facts : Calories 591.7, Fat 45.2, SaturatedFat 16.6, Cholesterol 237, Sodium 1563.1, Carbohydrate 5.6, Fiber 0.9, Sugar 3.1, Protein 38.5

SPICY PORK BURGERS WITH GOCHUJANG SLAW



Spicy Pork Burgers with Gochujang Slaw image

Gochujang does double duty here: it's used to flavor the pork bulgogi-inspired patties, along with plenty of garlic, and tossed with cabbage and carrots. Grilled julienned bell peppers and fresh lime juice complete the umami-packed burger topping.

Provided by Rick Martinez

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons gochujang paste
3 tablespoons extra-virgin olive oil, plus more for hands, grill grates and brushing on patties
3 tablespoons rice vinegar
2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon sugar
4 cloves garlic, finely grated
1 1/2 pounds ground pork
1/4 medium onion, grated on the large holes of a box grater
Kosher salt and freshly ground black pepper
1/4 medium head red or green cabbage, thinly sliced
1 large carrot, grated on the large holes of a box grater
2 scallions, thinly sliced
4 burger buns, split
2 orange or yellow bell peppers, stemmed, seeded and quartered
Mayonnaise, for serving
1 large tomato, sliced
Lime wedges, for serving

Steps:

  • Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
  • Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin "pulling" the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
  • Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
  • Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
  • Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
  • Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
  • Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
  • Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.

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