Salt And Pepper Pork Patties 椒鹽肉餅

It was one of those nights! I opened the fridge and stared at everything in it hoping something would suggest to me what I should do with them, if I remember correctly they never once did! I took everything needed to be used before the weekend out and put them neatly on the kitchen table, here's the list of 'use me now or I'll be off to the bin items' I found:

1. 500g of minced pork shoulder
2. 1/2 a bag of carrot
3. 5 cups of cooked rice 
4. 200g of beef fillet
5. 1/2 a Chinese cabbage

"Another steamed pork dish might be way too soon, maybe some fried patties instead?" "Definitely some fried rice with the rest of the beef! and oh, how about a stir fried Chinese cabbage with egg sauce?" I murmured to myself. Menu was sorted within seconds, thank god it was a lot easier than I had imagined!!! now I just have to start cooking, do I have to?
I was extremely pleased with how all the dishes turned out, of course able to use up bits and pieces of meat and vegetables that otherwise might have gone to the bin was a big big plus!!

you'll need;

500g of minced pork
2 carrots, peeled and shredded
2 spring onions, chopped
handful of wood fungus, soaked and drained
dash of sesame oil
dash of soy
dash of Chinese cooking wine
1/2 tbs of grated ginger
1 egg
3 tbs of corn flour
sweet potato flour for dusting
oil for frying

Mix everything very well til you get a firm mixture.

Divide mixture into patties and dust them with sweet potato flour. (6 to 8 pieces depending of the size  of the patties)

Shallow fry meat patties til golden brown on both side and transfer to a preheated oven (180 C) for 10 minutes

After ten minutes in the oven you should have these crispy golden nuggets. You can serve these right away or..

Fry chopped garlic, chilies and spring onions with a little oil til golden, return patties to wok and mix through, sprinkle some sea salt over.

Dinner is served!