Chiang Mai Pork Patties

• 1 1/4 pounds ground pork
• 3/4 teaspoon salt
• 1/2 cup coarsely chopped shallots
• 14 cups finely chopped fresh cilantro
• 2 tablespoons minced peeled fresh lemongrass
• 2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
• 1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 fresh Thai red bird chiles, minced
• 15 Bibb or Boston lettuce leaves
• 2/3 cup fresh cilantro leaves
• 2/3 cup fresh mint leaves
• 10 lime wedges

1. Combine pork and salt in a medium bowl; toss to combine.
2. Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.
3. Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.
4. Wine Notes: Try a light, crisp white to balance out the fiery chiles. Weingut Fred Loimer, Lois, Gruner Veltliner 2010 ($14) has plenty of refreshing acidity, plus a two-pronged hit of citrus aromas and spicy flavors that measure up to the sliders' aromatic lemongrass and galangal. --Scott Jones

ground pork, salt, shallots, fresh cilantro, fresh lemongrass, lime, fresh galangal, garlic, red bird chiles, boston lettuce leaves, fresh cilantro, fresh mint, lime

Taken from www.myrecipes.com/recipe/chiang-mai-pork-patties (may not work)