These meaty morsels are bursting with flavor and are perfect served wrapped in crisply cold lettuce leaves.
1 lb. good-quality pork sausage meat
1 tsp. peeled and grated fresh ginger
1 green chili, deseeded and chopped
1 red chili, deseeded and chopped
1 garlic clove, crushed
zest of 1 lemon
2 scallions, finely sliced
2 tsp. chopped fresh cilantro
1 tbs. vegetable oil
iceberg lettuce and/or pita breads, to serve
In a large bowl, mix together the sausage, ginger, chilis, garlic, lemon zest, scallions and cilantro. Form into small, flat patties.
Heat the oil in a large skillet and cook the patties for about 3 minutes per side, or until browned and cooked through. Remove them to a warm plate and serve with lettuce and pita bread.
Makes 16 patties
This is a moist and squidgy treat that is definitely grown up gingerbread. Both fresh ginger and ground ginger add just the right amount of warmth and flavor.
1/2 cup vegetable oil
2/3 cup black treacle or molasses
2/3 cup golden syrup
125g dark muscovado sugar
8 pitted prunes, finely chopped
2″ piece fresh ginger, peeled and finely grated
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground allspice
1/8 tsp. ground cloves
1/4 tsp. ready-ground black pepper
1/4 tsp. fine sea salt
250ml oat milk
300g all-purpose flour
1 tsp. baking soda
2 tbs. warm water
2 tsp. cider vinegar
Heat the oven to 325°F and line a 9″ square tin with parchment paper allowing it to hang over the sides.
In a large saucepan, measure in the oil, treacle or molasses, golden syrup, sugar, prunes, ginger, spices and seasonings. Whisk gently over a low heat to combine. Remove from the heat and stir in the milk, then stir in the flour in 3-4 batches to make a smooth batter.
In a jug bigger than you think you need, dissolve the baking soda in the warm water then add the vinegar. Stir into the batter and spread it in the prepared tin.
Bake for 50-55 minutes or until the top bounces back when you tap it with your finger. Allow to cool in the tin, then wrap in parchment and foil. Leave for a day before serving.