Thai Pork Patties with Sweet Chilli Sauce and Coconut Rice

Peel and grate the garlic (or use a garlic press) and add this to the pork mince with the massaman curry paste (add less than the amount specified if you're not a fan of spice!). Mix all of the ingredients together well and then shape into equal sized balls (allow three per person). Flatten the balls into patties 2 cm thick and keep to one side.

Next, get the rice cooking. Pop the basmati rice into a pot and pour the water specified above in with the rice. Smash the cardamon pods with the bottom of a sauce pan and the add to the pot. Add a good pinch of salt and then put the pot on high heat. Bring up to the boil, pop a lid on and then reduce the heat to medium. Simmer the rice for 10 mins and then remove from the heat. Leave the rice to finish cooking in its own steam for another 10 mins whilst you get on with the rest of your prep.

Heat a frying pan over medium heat and add the desiccated coconut (no oil). Toast the coconut for 3-4 mins, stirring frequently to make sure it doesn't burn. When golden remove from the pan.

Wipe your frying pan out with some kitchen towel and then return to a medium high heat. Add a splash of oil and then fry the pork patties for 12-15 mins in total. Turn every couple of minutes to make sure they don’t burn but brown nicely. Remove to a plate when cooked and cover with foil to keep warm. Tip: The pork patties are cooked when the centre is no longer pink.

Meanwhile, remove the roots from the bok choy and then separate the leaves. Rinse in a sieve under cold water. Keep to one side we will cook them later.

Return your pan to medium-high heat and add the bok choy. Stir fry for 3 mins and then add the soy sauce and cook for 30 seconds. Stir to make sure you pick up all the leftover flavour from the pork patties.

Remove the cardamon pods from the rice and then fluff it up with a fork. Mix in the green parts of your spring onions and half the toasted coconut. Taste and add more salt if necessary.