Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Asian pork cakes recipe

Asian pork cakes

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

Shop your ingredients

Sign in to see your total price and explore available product swaps.

Sign in to shop

Sign in to see your total price and explore available product swaps.

Sign in to shop

Method

  1. 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.
  2. 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.

    You may also like

    Chinese lion's head pork meatballs
    Image of "Chinese lion's head pork meatballs"
    Pesto and chicken meatball bake
    Image of "Pesto and chicken meatball bake"
    Turkish lamb meatballs
    Image of "Turkish lamb meatballs"
    Moroccan meatball tagine with bulgur wheat
    Image of "Moroccan meatball tagine with bulgur wheat "