Korean Pork Patties & Spicy Salad

Peel and grate the brown onion[s]

Combine the pork mince with the grated onion, miso paste and panko breadcrumbs and give everything a good mix up until fully combined

Divide the pork mixture into 4 [8] and shape into patties 

Pop them in the fridge until later

Tip: chilling the patties will help them hold their shape when you cook them

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add the chilled patties and cook for 4-5 min on each side or until browned on both sides

Meanwhile, combine the mayonnaise, chipotle paste (Can't handle the heat? Go easy!), toasted sesame oil and a pinch of salt in a large bowl – this is your Korean dressing

Combine the soy sauce and honey in a separate bowl

Shred the little gem lettuce[s]

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Trim, then slice the spring onions finely

Once the patties have browned, add the soy & honey to the pan

Cook for a further 3-4 min, turning the patties frequently so that they are coated in the sticky glaze

Add the shredded lettuce, carrot ribbons and spring onions to the Korean dressing and give everything a good mix up