Cook’s tip: The pork patties can be shaped up to a day in advance and chilled until required. Remove from the refrigerator 10 minutes before you want to cook them. Raw patties can also be frozen.
Variation: Using bottled chili sauce is a quick option, but it doesn’t take long to make your own. Put 1 thinly sliced red chili in a small pot with 2 teaspoons arrowroot. Slowly stir in 1⁄3 cup lime juice, 2 tablespoons rice vinegar, 1 tablespoon soft brown sugar and 2 teaspoons fish sauce, stirring to blend. Put the pan over a high heat and bring to a boil, stirring until thickened. Remove from the heat and leave to cool.
Each serving: 25 g protein, 9 g fat of which 2.5 g saturates, 58.5 g carbohydrate, 7 g fibre, 430 Calories