Sweet Chilli Glazed Pork Patties

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

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 4 per person. Flatten to make small patties. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the potatoes are halfway throrugh cooking, pop the patties onto a large baking tray. Bake on the top shelf until browned on the outside and cooked through, 12-15 mins.

IMPORTANT: The patties are cooked when no longer pink in the middle.

Meanwhile, zest and halve the lime. Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the cucumber, then pop 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, add the carrot and cucumber. Squeeze in the lime juice and add the sambal. Season with salt and pepper. Stir to combine. Set aside.

In a small bowl, combine the mayonnaise (see pantry for amount) and the lime zest. Set aside. 

When the patties are ready, add the sweet chilli sauce and toss until glazed.