Baked garlic pork mince cakes

Baked garlic pork mince cakes

Have You Eaten
Billy Law

This is another dish that I like to cook in a muffin tray (the other recipe is toad in the hole). The mince cakes will not only cook faster in the individual muffin holes, but this also enables you to keep the portion size in check. Not to mention that these are super duper, easy breezy to make.

The mince cakes have a nice elastic texture, achieved from the ‘slapping’ technique, and if you love garlic then these are right up your alley. I like to serve them with lots of XO sauce, but you can always just give them a good splash of soy sauce or chilli sauce. I like to call these the ‘rissoles of the East’.


Quantity Ingredient
500g minced pork
3 garlic cloves, finely chopped
10g salted radish, rinsed and, (see note)
1 egg, beaten
2 tablespoons light soy sauce
1 teaspoon see method for ingredients
pinch white pepper
6 teaspoons vegetable oil
XO sauce, as dressing
handful coriander leaves, roughly chopped
handful fried shallots


  1. Preheat the oven to 220°C. In a large mixing bowl, combine the pork, garlic, salted radish, egg, soy sauce, five-spice and white pepper.
  2. Pick up all the mixture in one hand and then slap it against the side of the bowl for 5 minutes until the meat is sticky. This technique is to break down the meat fibres, so that it will have a nice elastic texture once cooked.
  3. Divide the mixture into 6 equal portions. Have ready a 6-hole muffin tray. Place one portion into each hole, pressing down to fit tightly in the holes. Drizzle a teaspoon of vegetable oil over each mince cake, then bake in the oven for 20 minutes.
  4. Remove from the oven and transfer the mince cakes to serving plates. Drizzle with a generous amount of XO sauce and sprinkle liberally with coriander leaves and fried shallots. Serve with steamed rice as a meal.


  • Salted radish is a preserved vegetable that usually comes in a sealed packet in Asian grocers. Ask your Cantonese-speaking shop owner for ‘choy bo’.
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