Lao Buffalo and Pork Patties with eggplant and tomato dipping sauces

Ingredients

Instructions

Buffalo and Pork Patties

Pound the shallots and lemongrass to a paste in a large mortar. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 patties, about 6 cm across and 2 cm thick.

Heat a barbecue chargrill or chargrill pan to medium-high. Cook the patties for 3-4 minutes on each side, or until browned and cooked through.

Eggplant Dipping Sauce

Prick eggplant and chilli with a knife to let out extra moisture while burning.

Grill eggplant, chilli and garlic under an open flame, or under a griller until skin is blackened. Allow to cool, and peel.

Pound chilli, salt and garlic in a mortar and pestle

Add eggplant and coriander and pound until a soft paste. Add fish sauce and spring onion to your taste.

Tomato Dipping Sauce

Burn tomatoes, chilli and garlic under an open flame, or under a griller until skin is blackened. Allow to cool, and peel.

Pound chilli, salt and garlic in a mortar and pestle.  Add tomatoes and pound to a rough paste

Stir in spring onion and coriander. Add fish sauce and a squeeze of lemon to taste.