Meat Recipes - Fried And Baked Pork Cakes With Spinach

Ingredients

• 1lb (0.5kg) lean pork, ground

• 2 medium onions, chopped

• 1 egg

• 2 tbsp cornstarch

• 2 tsp sugar

• 2 1/2 tbsp soy sauce

• 1 tbsp tomato paste

• 1 tsp salt

• 1/4 tsp black pepper

• vegetable oil for deep-frying

• 2 tbsp vegetable fat

• 2 tbsp butter

• 2 1/2 cups (0.5kg) chopped spinach

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Method:

1. Combine the pork, onions, egg, cornstarch, 1 teaspoon of sugar, 1 1/2 tablespoons of soy sauce, the tomato paste, half the salt and the pepper until they are well blended. Shape the mixture into four or six balls, then press the balls down to form patties about 7.5cm/3 inch in diameter.

2. Fill a large saucepan one-third full with oil and heat until it is hot. Put two or three of the patties into a deep-frying basket and carefully lower them into the oil. Fry for 3 to 4 minutes, or until they are lightly and evenly browned. Remove from the oil and drain on kitchen towels.

3. Preheat the oven to hot 220C (Gas Mark 7,425F). Melt the vegetable fat with half the butter in a large frying-pan. Add the spinach and fry for 1 minute, stirring constantly. Add the remaining salt , sugar and soy sauce and fry for a further 3 minutes, stirring constantly. Remove from the heat.

4. Spread the spinach over the bottom of a casserole dish and arrange the meat cakes on top. Cut the remaining butter into small pieces and got over the tops of the cakes. Cover the casserole and put it into the oven. Bake for 8 minutes.

5. Remove from the oven and serve at once.