Chilli and Coriander Pork Patties – Easy to make and serve, these spicy pork patties are made with sausage meat and are served in pita breads with salad. Adjust the chilli heat to taste. (uncooked patties can be frozen for up to 2 months)

with

Pura Coconut Oil Blend Spray

Today’s recipe for Chilli and Coriander Pork Patties, is the second in my series of recipes using Pura Coconut Oil Blend and they are perfect for late summer barbecues or for midweek family suppers; sausage meat or skinned sausages are mixed with freshly minced garlic, coriander and chilli flakes before being cooked in a griddle pan, or over coals. The pan or the barbecue rack is sprayed with Pura Coconut Oil Blend Spray which stops the patties sticking to the grill or the pan. Simply served these spicy pork patties in warm pitta breads with salad and some mayonnaise on the side.

The Pura Coconut Oil Blend range includes the spray coconut oil blend that I used and the liquid coconut oil blend. They are both very versatile and easy to use, reducing preparation time and are both suitable for all types of cooking, with the liquid coconut oil blend being so much more convenient than the solid block coconut oil I usually use, and the spray being the dieter’s friend, as you only need a few sprays to lubricate a pan, which is very low in calories. Last week I shared my first recipe for Korean BBQ Bulgogi Beef with Asian Slaw, which was  served with an Asian style slaw made with grated and chopped cabbage, carrots and kimchi, which is then served inside toasted brioche buns.

Today’s recipe, Chilli and Coriander Pork Patties, can also be served sandwich style, which I always find very convenient for family friendly supper ideas, and the recipe has quite a lot of your five-a-day included in it too. The patties can be made ahead of time, and are perfect for the freezer – just make sure you defrost them fully before cooking – I usually pop them in the fridge the night before I want to serve them, so they defrost slowly throughout the day. I love using the Pura coconut blend oils, as they are high in Omega 3, as well as being lower in saturated fat than traditional coconut oil, so they make a healthy addition to the any meal plans for the week ahead.

I hope you enjoy my latest recipe for  Chilli and Coriander Pork Patties, which is shared below on a printable recipe card, and please do let me know if you make them and how you served them too.  You can buy Pura Liquid Coconut Oil Blend at these stockists: Asda, Sainsbury’s and Morrisons, and it retails for £4 a bottle (400mls) or for Pura Coconut Oil Blend Spray, it’s £2.50 (200mls)…..that’s all for today, I’ll be back with some new traveller’s tales and some new seasonal recipes as well, have a great day, Karen 

*Collaborative paid recipe post with Pura*

Chilli & Coriander Pork Patties

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Serves	4
Prep time	1 hour, 45 minutes
Cook time	10 minutes
Total time	1 hour, 55 minutes
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party, Halloween
Region	Asian
By author	Karen Burns-Booth

Easy to make and serve, these spicy pork patties are made with sausage meat and are served in pita breads with salad. Adjust the chilli heat to taste. (uncooked patties can be frozen for up to 2 months)

Ingredients

• 450g high meat content pork sausage meat (or pork sausages, skinned)
• 2 garlic cloves, peeled and finely diced
• 1 tablespoon chopped fresh coriander leaves (plus some spare for the garnish)
• 1/2 teaspoon dried chilli flakes
• salt and black pepper, to taste
• Spray coconut oil blend

Note

Easy to make and serve, these spicy pork patties are made with sausage meat and are served in pita breads with salad. Adjust the chilli heat to taste. (uncooked patties can be frozen for up to 2 months)

Directions

Step 1	Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining patty ingredients. Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the mixture.
Step 2	Shape in to 4 oblong patties and chill them in the fridge for about 30 minutes to 1 hour.
Step 3	Heat a griddle pan on the hob over a medium to high heat. Spray the griddle pan with some spray coconut oil blend, and add the patties.
Step 4	Cook the patties for about 4 to 5 minutes on each side or until the juices run clear when you pierce the centre.
Step 5	Serve them immediately with warm pitta bread, salad and mayonnaise. Garnish with the spare coriander leaves if desired.