Fresh veg gives crunch and pâté adds luxury to these delicious mini rolls
Cook: 25 Mins
Serves: 12
Price: 50p per serving
Nutritional Information
Each 236g serving contains
Energy
1628kj
389kcal
1628kj
389kcal
19%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
3.1g
3.1g
Low
3%
3%
Salt
1.18g
1.18g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
690kj/165kcal
Typical energy values per 100g:
690kj/165kcal
Ingredients
3 radishes, finely sliced
1 medium carrot, grated
1 shallot, finely sliced
75g white cabbage, very finely sliced
1 red chilli, finely sliced
2tbsp rice vinegar
2tsp fish sauce
Juice 1/2 lime
2tsp caster sugar
3 x Butcher’s Selection Pork Loin Steaks
1tbsp sunflower oil
12 bake at home petits pains
3tbsp Asda Real Mayonnaise
100g Extra Special Brussels Pate
1tbsp chopped coriander
1tbsp chopped mint
Method
1
Mix the radish, carrot, shallot, cabbage and chilli in a non-metallic bowl.
2
Add the vinegar, fish sauce, lime juice and sugar. Toss together.
3
Cook the steaks in the oil in a nonstick pan for 7-8 mins on each side. Set aside on a warmed plate covered in foil.
4
Meanwhile, cook the petits pains according to the pack instructions. While still warm, cut down the middle.
5
Cut the steaks into thin strips. Drain the marinade off the pickled vegetables.
6
Spread one side of each roll with mayo and the other with pâté.
7
Fill with the pork, pickled veg, coriander and mint.