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ground pork throughly squeezed dry eggs garlic fresh ginger scallions button mushrooms cilantro fish sauce black pepper coconut oil
Viewed: 22 - Published at: 7 years agoIngredients
- 1 lb ground pork
- 1 (10 ounce) package frozen chopped spinach, thawed and throughly squeezed dry
- 2 large eggs, slightly beaten
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 scallions, minced
- 6 button mushrooms, minced
- 4 tablespoons cilantro, minced
- 1 tablespoon fish sauce
- 2 teaspoons black pepper
- 2 tablespoons coconut oil, plus more for frying
Method
- Saute garlic, ginger and mushrooms in 2 TBLS coconut oil till mushrooms are well cooked.
- Cool slightly.
- Mix pork, spinich, cilantro, scallions (raw), fish sauce, pepper, eggs, and mushroom saute well.
- Mixture will be VERY loose,so don't be afraid to overwork it.
- Spinich must be mixed in very well.
- Heat more coconut oil in a cast iron frying pan and scoop 1/4 cup of mixture into the palm of your hand and make small patties (this is pretty messy, so don't try too hard to make them perfect).
- Fry over medium high heat for about 4-5 minutes per side until well browned.
- I turned them on their sides against the pan for a couple of minutes.
- I did this in two batches.
- Makes 9 patties.
- I served with oven roasted roma tomatoes.
- Enjoy!
