Barbecue recipe: Pork and Lemongrass Fritters with Kimchi Mayonnaise

Let these bold flavours and colourful combinations brighten up summer barbecues.

Words & Recipes: Ruth Pretty, Styling & Photos: Carolyn Robertson



500g pork mince
50g shredded cabbage
¼ cup panko crumbs
2 tablespoons coriander, finely chopped
½ stick lemongrass,finely chopped
2 tablespoons ginger, grated
1 clove garlic, crushed
2 tablespoons tomato chilli jam or chilli sauce
2 teaspoons sesame oil
½ teaspoon salt
¼ teaspoon pepper

canola oil for barbecuing
flaky sea salt to serve
Kimchi Mayonnaise (see recipe)
100g finely chopped kimchi,
to serve (optional)


Put all the fritter ingredients in a bowl and use your hands to mix well. Shape into 25 small fritters and place on a tray lined with plastic wrap. Cover and refrigerate for one hour or overnight.

Heat barbecue flat plate to medium. Lightly brush one side of the fritters with canola oil and place oil side down onto the barbecue. Brush the tops with more canola oil. Cook until browned on both sides and cooked all the way through. Remove from barbecue and sprinkle with salt. Serve hot accompanied with Kimchi Mayonnaise and a bowl of chopped kimchi.  Serves 8 as a finger food


Put 100g chopped kimchi, 100ml Kewpie mayonnaise, 1 teaspoon tamari soy sauce and ½ teaspoon sesame oil in a food processor or blender and mix until smooth. Cover and store in the fridge until ready to use. Makes about 1 cup

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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