Sweet and Sour Pork Fritters

Serves 4
Time 45 minutes


For the fritters:

500g pork mince

1 large carrot, peeled, coarsely grated

1-inch piece ginger, microplaned

2 cloves garlic, microplaned

½ bunch coriander, finely chopped

1 red onion, finely sliced

1 long red chilli, finely chopped

Salt & pepper

100g wombok (Chinese cabbage), shredded

2 spring onion, finely chopped

2 egg

1 cup self-raising flour


Sweet and sour dressing

3 tbsp Asian red vinegar, to taste

2 tbsp soy sauce, or taste

1 lemon, juiced

1 lime, juiced

1 spring onion, finely chopped

½ inch ginger, microplaned

1 garlic clove, microplaned

1 red chilli, finely chopped

1 tsp sugar


Vegetable oil, for frying

Iceberg lettuce, to serve


Place all the fritter ingredients in a bowl, and mix through to combine well (with hands work best). Roll out into little golfball-sized fritters. 

Heat the oil to perfect frying temperature (170°C). Drop the fritters in one at a time and fry until golden. Remove and drain on a paper towel.

Mix the ingredients for the dressing in a bowl, taste and adjust soy/vinegar and sugar to your tastes.

Serve fritters in a leaf of lettuce with a drizzle of sweet and sour dressing on top.