Waitrose and Partners
Pork & sweetcorn patties

Pork & sweetcorn patties

Juicy patties of pork mince, garlic, ginger and sweetcorn mixed with Thai flavours and served with a sweet chilli dipping sauce.

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High proteinSource of fibre
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 Essential Sweetcorn
  • 2cm piece root ginger, peeled
  • 2 small cloves garlic
  • 1 stalk lemongrass
  • 6 lime leaves
  • 4 sprig/s coriander
  • 4 sprig/s Cooks' Ingredients Thai Basil, leaves only
  • 1 red Thai chilli
  • 300g pork mince
  • 2 shallots, finely chopped
  • 4 tbsp cornflour
  • 1 British Blacktail Large Free Range Egg
  • sunflower oil, for frying
  • 3 tbsp Thai sweet chilli sauce
  • 2 tsp tamarind paste
  • 2 tsp soy sauce
  • 1 Cooks' Ingredients Unwaxed Lime, cut into wedges


  1. Using a knife, remove the sweetcorn kernels to give about 225-250g corn, then blitz with a stick blender and set aside. Finely grate the ginger and garlic, finely chop the lemongrass, lime leaves, coriander, Thai basil and chilli. Place everything in a bowl with the corn, mince, shallots, cornflour and egg. Season and mix.

  2. Warm enough oil to cover the bottom of a large frying pan, over a medium heat. When hot, add 3-4 spoonfuls of the mixture, flattening slightly in the pan to form patties (makes about 14-16). Fry for about 3-4 minutes each side until golden and cooked through with no pink meat.

  3. Meanwhile, mix the sweet chilli sauce, tamarind and soy sauce and set aside. Serve the patties with the dipping sauce and lime wedges to squeeze over.


Typical values per serving when made using specific products in recipe


1,174kJ/ 280kcals



Saturated Fat












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