Auntie Molly's Old School Meat Patties

Today attempted something old school, something my family likes..it has been awhile since I last cooked this...

As the name suggested, these meat patties were originated from Auntie Molly's signature dishes served at lunch in our staff canteen some 20 or more yrs ago...yes more than 20 yrs ago...

Her other very famous dishes being satay pork, steam trio eggs..kong bak etc...we missed those good old eighties...especially the $1.50 to $2 breakfast..lor mee, vegetarian bee hoon, yong tau foo, char siu noodles* and laksa..and the usual economic fry bee hoon at 50cts, add an egg and fry with chilli cost you just 70cts...

*sold like hot cakes, often sold out by 9 am.

(I bet Jo, Agnes, Cynthia, Janet, Mei Kheng, Karen, Gan, SP, Yew, Suzie, Ponni, Owyong....and so many of us will remember this 🤭🤭)

We felt so at home even though we were at work because she simply whipped up home-style food ..we can even customized our orders...so blissful..

Thank you Auntie and Uncle Charlie..

All those from my era will remember this..

Simple ingredients..no frills..I churned this recipe out based on my memory of how it tasted. It was a must-order dish for me whenever she served this at lunch..

Here it goes..

Ingredients

Minced pork 500g (ratio 2:1) lean : fat 

1 large potato(shredded) squeeze out as much water as posdible

1/2 large carrot (shredded)

2 onions preferably red onions - (diced)

2 tbsp oyster sauce

1 tbsp soysauce

1 tbsp sesame oil

1 tsp sugar

1/2 tbsp black pepper

3 or more tbsp corn flour

Oil for frying approximately 3/4 cup

Method:

1. Combine all the shredded potato, carrot, onion and minced pork

2. Season with the seasonings

3. Combine well and add corn flour, roughly form mixture into balls (as in photo)

4.Heat up oil and shallow fry till brown and cooked.

(Let it cooked on one side and spoon oil over the top before trying to turn the patty, 

otherwise it will break)

5. When both sides are brown, lightly press the top with the spatula to allow air and moisture to escape so that it will be more firm when removing from the pan).

6.Served on a bed of lettuce (don't even need to dip with any sauce, eat it on its own, the original old school taste)