Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Asian pork cakes recipe

23 ratings

These Asian pork meatballs are an easy option for Lunar New Year. Coriander, ginger and spring onions add plenty of flavour - serve with rice noodles and a drizzle of sweet chilli sauce. See method

Serves 6
10 mins to prepare and 20 mins to cook
458 calories / serving
Freezable
Dairy-free

Ingredients

1 x 756g pack pork sausages
3 tbsp finely chopped root ginger
2 spring onions, chopped
lime zest and juice
large handful coriander, chopped
2 x 375g packs straight to wok rice noodles
4 tbsp fish sauce
2 tsp caster sugar
½ cucumber, sliced
Thai sweet chilli sauce, to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1915kj
458kcal 22%
Fat
24g 34%
Saturates
9g 44%
Sugars
8g 9%
Salt
2.7g 45%

of the reference intake
Carbohydrate 39.8g Protein 20.2g Fibre 2.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C oven. Use a sharp knife to cut open each sausage and squeeze out the sausage meat. Mix with the ginger, spring onion, zest and most of the chopped, fresh coriander. Wet your hands and then shape the mixture into small patties, about 3cm wide, and put on a lightly greased baking tray. Bake for 15–20 mins until browned and cooked through.
Meanwhile, prepare the noodles following the pack instructions. Cool under the cold tap and then drain. Mix the lime juice with the fish sauce and sugar until the sugar dissolves. Toss the dressing with the noodles. Stir in the cucumber. Serve the cakes with the noodles and some sweet chilli sauce.

Freezing and defrosting instructions

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.