- 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
- 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.