MINI TERIYAKI JAPANESE PORK PATTIES

These little bites of delight can also be made with chicken, beef or even minced fish.

Prep:
15 minutes
Cook:
20 minutes
Serves:
30 patties

Ingredients

for the teriyaki sauce:

100ml Kikkoman soy sauce

100ml Hinode mirin

2 Tbsp White Sugar

For the pork patties:

1 Tbsp oil

1/2 onion, peeled and very finely chopped

2 Garlic cloves, peeled and finely chopped

300 grams Freedom Farms pork mince

1 Tbsp Urban Hippie miso paste

1 Spring Onion roots removed and green and white parts finely chopped

Freshly cracked pepper

1 free-range egg

2 Tbsp Plain Flour

To serve:

Lemon wedges

Kewpie japanese mayonnaise

House Shichimi Togarashi

1 Tbsp sesame seeds

Method

To make the teriyaki, combine soy sauce, mirin and sugar in a saucepan and heat to a boil. Reduce the heat and simmer for 20 minutes or until thickened. Set aside

For the pork patties, heat a fry pan with the oil and on a low to medium heat cook the onion and garlic until softened (3-4 minutes). Remove from heat and set aside to cool

Once cool, combine the onion and garlic with the remaining ingredients in a large bowl and mix well to combine

Using your hands, shape the mixture into small rounds 2cm in diameter

Re-heat the fry pan and add a little oil. Brown the patties on each side, cooking them gently for 3-4 minutes or until cooked through. Dip into teriyaki sauce straight away and move onto platter

Serve with slices of lemon, a dollop of mayonaise, a shake of shichimi togarashi and a sprinkle of sesame seeds on each