Ingredients

• 400g/14oz pork sausage
• removed from its casing
• 3 spring onions
• finely chopped
• 2 cloves garlic
• finely chopped
• 1 red chilli
• finely chopped
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp caster sugar
• ½ tsp cornflour
• 2tsp coriander
• chopped
• pinch of salt
• seasoned flour
• vegetable oil for frying
• ½ cucumber
• halved
• de-seeded and sliced thinly
• 1 tbsp sesame seeds
• toasted
• 4 tbsp white wine vinegar
• 2 tbsp caster sugar
• salt to taste
• small bunch coriander
• chopped

Directions

• To make the patties
• simply tip all of the ingredients (except the seasoned flour and vegetable oil) into a large bowl and mix well with clean hands.
• With slightly moist hands
• divide the mixture in six to eight small round patties.
• Dip the patties in seasoned flour until evenly coated
• shaking off any excess.
• Place on a baking tray and refrigerate for about 30 minutes or until ready to use.
• Just before you cook the patties
• prepare the pickled cucumber by simply mixing together all the ingredients. Set to one side.
• Heat the vegetable oil in a large frying pan and shallow-fry the patties in batches for four to five minutes
• turning once
• until cooked through and golden brown. Drain on kitchen paper.
• To serve
• place the drained pickled cucumber in the centre of the plate and top with the patties. Garnish with coriander.