Ingredients

• 1 boneless
• skinless chicken breast
• roughly chopped
• 2 limes
• juice only
• 1 tsp Chinese five-spice powder
• 1 tbsp light soy sauce
• 400g/14oz pork mince
• 1 green chilli
• finely chopped
• 4 tbsp roughly chopped fresh coriander leaves
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 long red chillies
• finely chopped
• 100g/3½oz caster sugar
• 50ml/2fl oz water
• 50ml/2fl oz white wine vinegar
• 1 lime
• juice only
• 3 tbsp sesame oil
• 1 tsp light soy sauce
• 4 spring onions
• cut into fine strips
• ½ cucumber
• cut into fine strips
• 2 tbsp fresh coriander leaves

Directions

• Preheat the oven to 190C/385F/Gas 5.
• Place the chicken
• lime juice
• five-spice powder and soy sauce into a food processor and pulse until just combined.
• Add the pork mince
• green chilli and fresh coriander and pulse again to combine well as a rough paste. Season with salt and freshly ground black pepper.
• Form the mince mixture into golf ball-sized balls and flatten slightly into patties.
• Heat an ovenproof frying pan until hot and add the vegetable oil and mince patties and fry for 1-2 minutes on each side
• or until golden-brown
• then transfer to the oven to cook for 4-5 minutes
• or until completely cooked through.
• For the dip
• place the chillies
• sugar
• water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes
• until just beginning to thicken
• then remove from the heat and allow to cool slightly.
• Meanwhile
• for the salad
• whisk the lime juice
• sesame oil and soy sauce together in a bowl. Add the spring onions
• cucumber and coriander leaves and mix together to coat well.
• To serve
• place the salad mixture onto a plate
• top with a pile of the pork patties and drizzle with a little of the chilli dip. Place the remaining dip into a small bowl and serve alongside.