Reheat Thai Basil Hot Patty
P R O F I L E
275
Chilled 4°C
1 Portion
Partially Grilled
Stage 1
- 00:30
- 100 %
- 40 %
R E C I P E
| 150 | g | Minced Pork |
| 3 | pcs | Kaffir Lime Leaves finely chopped |
| 3 | g | Lemongrass finely chopped |
| 1 | g | White Pepper Powder |
| 1.5 | g | Salt |
| 2 | tsp | Fish Sauce |
| 1 | tsp | Sesame Oil |
| 2 | tbs | Cooking Oil |
| 1 | pcs | Sweet Mango ripe |
| 3 | pcs | Basil Leaves in Julienne |
| 1 | tsp | Lime Juice |
| 1 | tsp | Chilli Oil |
| 3 | pcs | Cucumber Slices |
| 10 | g | Cashew Nut roasted, crushed |
| 1 | pcs | Lime Wedge |
| Ingredients | ||
| Mix the minced pork with 2 pcs of the kaffir lime leaves, lemongrass, white pepper, salt, fish sauce, sesame oil and half of the oil and let it rest for 30 minutes in a fridge. Blend the peeled and diced mango till puree. Add the 1 kaffir lime leave, basil, lime juice and chilli oil and mix it well. Divide the pork mixture into 3 equal patties and sear them from both sides in a hot pan with oil for approx. 1 minute each side. Chill the patties. Place them on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve. Use the mango sauce, cucumber slices, cashew nuts and lime wedge as garnish. |
| 3. Food Serving Instruction |
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