Asian Style Sweet Chilli Pork Koftas

Meanwhile, in a large bowl, combine the remaining Thai style spice blend, breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. 

Season with pepper and mix together with your hands. Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the wedges are halfway through cooking, pop the koftas onto a large baking tray. Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and halve the lime.

Next, trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, squeeze in some lime juice and add the sambal (add less if you'd prefer things milder). Season, then mix to combine. Add the carrot ribbons and cucumber to the bowl of sambal dressing. Toss to combine. Set aside. TIP: Keep the other half of the cucumber for another recipe.

In another small bowl, combine the lime zest and the mayo (see pantry for amount).

When the koftas are ready, drizzle over the sweet chilli sauce while still on the baking tray and toss until evenly glazed.