Chinese-style pork patties with chilli dip
For the patties
- 1 boneless, skinless chicken breast, roughly chopped
- 2 limes, juice only
- 1 tsp Chinese five-spice powder
- 1 tbsp light soy sauce
- 400g/14oz pork mince
- 1 green chilli, finely chopped
- 4 tbsp roughly chopped fresh coriander leaves
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
For the dip
- 2 long red chillies, finely chopped
- 100g/3½oz caster sugar
- 50ml/2fl oz water
- 50ml/2fl oz white wine vinegar
For the salad
Preheat the oven to 190C/385F/Gas 5.
Place the chicken, lime juice, five-spice powder and soy sauce into a food processor and pulse until just combined.
Add the pork mince, green chilli and fresh coriander and pulse again to combine well as a rough paste. Season with salt and freshly ground black pepper.
Form the mince mixture into golf ball-sized balls and flatten slightly into patties.
Heat an ovenproof frying pan until hot and add the vegetable oil and mince patties and fry for 1-2 minutes on each side, or until golden-brown, then transfer to the oven to cook for 4-5 minutes, or until completely cooked through.
For the dip, place the chillies, sugar, water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes, until just beginning to thicken, then remove from the heat and allow to cool slightly.
Meanwhile, for the salad, whisk the lime juice, sesame oil and soy sauce together in a bowl. Add the spring onions, cucumber and coriander leaves and mix together to coat well.
To serve, place the salad mixture onto a plate, top with a pile of the pork patties and drizzle with a little of the chilli dip. Place the remaining dip into a small bowl and serve alongside.