Lemongrass Ginger Patties
These patties are easy to make and keep well for a week in the fridge. Plum and ripe tomatoes add a shot of sweetness and juiciness.
or ground pork
optional, add for extra spiciness
(optional) finely chopped
Place the meat in a bowl stir in turmeric and cayenne powder.
Pound (or use a food processoto combine the lemongrass, garlic, ginger, shallots and salt into a rough paste. Add tomatoes and mix.
Combine the paste and meat. Mix the ingredients together with a spoon or fingers and adding cornstarch.
Shape patties by making 1" balls and slightly flattening them. For free-form patties, prepare 2 tbsp of meat for each patty.
Add patties into heated oil on medium-high heat. Fry for 1 - 2 minutes in each side till golden.
Keep ingredients mostly dry before mixing and pounding to prevent patties from being too wet during frying. If it does happen, increase heat to allow liquid to evaporate during frying.