Another recipe from unknown origins – that caught my eye and which I copied out into one of my hand-written recipe books. This one takes a bit of time to prep – but is so worth it. I double the recipe and then have enough patties for another day. Enjoy.
Ingredients:
1 1/2 lb. ground pork
1 7oz. can sliced water chestnuts, chopped
2 cloves garlic, minced
1/4 t. cayenne pepper
12 ginger snap cookies (about 3/4 c.), smashed (the harder the cookie, the better)
2 T. soy sauce
1 egg
hoisin sauce
1 pkg. bean sprouts
1 bunch green onions, sliced
1 carrot, grated
chopped cilantro
6 12″ flour tortilla wraps
Combine pork and the next 6 ingredients in a bowl and form into patties. Heat a non-stick pan over medium-high heat and cook patties in batches until cooked through (about 4 minutes per side). Then heat each tortilla in the same pan until blistered on both sides.
To assemble: brush the centre of the tortilla with hoisin, add some bean sprouts, green onions and carrot and sprinkle with cilantro; top with a pork patty. Wrap the tortilla up and over on all sides forming into a square. Then flip it over and slice diagonally to make two stuffed pockets.
*For a healthier version, scrap the tortillas and wrap the patties in iceberg lettuce leaves instead.