Thai pork salad with rice cake

Thai pork salad with rice cake
  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Super easy

With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special Thai salad.

Featured in
Mince recipes, Nutrition information


  • 4cm piece ginger
  • 2 limes
  • 1 bunch coriander
  • 2 eschalots
  • 2 vine-ripened tomatoes
  • 1 Lebanese cucumber
  • 1 butter lettuce
  • 60ml (1/4 cup) peanut oil
  • 500g pork mince, or chicken mince
  • 3 cloves garlic
  • 2 tablespoons fish sauce
  • 1/4 teaspoon dried chilli flakes
  • 35g (1/4 cup) roasted peanuts

Rice cake

  • 3cm piece ginger
  • 1 eschalot
  • 1 clove garlic
  • 1 red bird's-eye chilli
  • 1 stalk lemongrass
  • 250g packet steamed basmati rice
  • 2 tablespoons fish sauce
  • 1 tablespoon cornflour
  • 1 egg


  • Step 1
    To prepare rice cake mixture, peel ginger, eschalot and garlic, then roughly chop with chilli and white part of lemongrass. Process in a food processor to a paste, then combine with remaining ingredients in a bowl.
  • Step 2
    To make salad, peel ginger and cut into julienne (matchsticks). Squeeze 80ml (1/3 cup) juice from limes. Trim roots and 3cm of stem from coriander and finely chop, then pick 1 cup leaves. Peel, halve and thinly slice eschalots. Cut tomatoes into wedges and cucumber into slices on the diagonal. Separate lettuce leaves. Set aside.
  • Step 3
    Heat 2 tablespoons oil in a wok over high heat. Add mince, ginger and coriander roots, then crush over garlic. Stir, breaking up mince with a wooden spoon, for 5 minutes or until mince is cooked. Remove from heat. Stir in lime juice, fish sauce and chilli flakes.
  • Step 4
    To make rice cake, heat remaining 1 tablespoon oil in a 25cm frying pan over medium heat. Pour rice mixture into pan, flatten into a 20cm pancake, then fry for 2 minutes or until golden underneath. Using a spatula, cut into quarters in pan. Flip quarters and fry for a further 2 minutes or until golden. Drain on paper towel.
  • Step 5
    Stir coriander leaves, eschalots and peanuts into mince mixture. Divide among plates with rice cake. Serve with tomatoes, cucumber and lettuce.


  • 2338 kj


  • 32g

    Fat Total

  • 8g

    Saturated Fat

  • 36g


  • 2044.16mg


  • 6g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve
  • Author: Sophia Young
  • Image credit: Jeremy Simons
  • Publication: MasterChef



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