For the patties

1 boneless, skinless chicken breast, roughly chopped

2 limes, juice only

1 tsp Chinese five-spice powder

1 tbsp gluten free soy sauce

400g/14oz pork mince

1 red chili, finely chopped

4 tbsp roughly chopped fresh coriander leaves

salt and freshly ground black pepper

2 tbsp vegetable oil

For the dip

2 long red chilies, finely chopped

100g/3½oz caster sugar

50ml/2fl oz water

50ml/2fl oz white wine vinegar

For the salad

1 lime, juice only

3 tbsp sesame oil

1 tsp gluten free soy sauce

½ cucumber, cut into fine strips

2 tbsp fresh coriander leaves


Preheat the oven to 190C/385F/Gas 5. Place the chicken, lime juice, five-spice powder and gluten free soy sauce into a food processor and pulse until just combined. Add the pork mince, chili and fresh coriander and pulse again to combine well as a rough paste. Season with salt and freshly ground black pepper.

Form the mince mixture into golf ball-sized balls and flatten slightly into patties. Heat an ovenproof frying pan until hot and add the vegetable oil and mince patties and fry for 1-2 minutes on each side, or until golden-brown, then transfer to the oven to cook for 4-5 minutes, or until completely cooked through.

For the dip, place the chilies, sugar, water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes, until just beginning to thicken, then remove from the heat and allow to cool slightly. Meanwhile, for the salad, whisk the lime juice, sesame oil and gluten free soy sauce together in a bowl. Add the cucumber and coriander leaves and mix together to coat well. To serve, place the salad mixture onto a plate, top with a pile of the pork patties and drizzle with a little of the chili dip. Place the remaining dip into a small bowl and serve alongside.

Recipe adapted from: Good Food

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