Ginger Pork Patties

1 Adult Serving = 2 Kids Servings

Peel and finely grate the ginger. Peel and coarsely grate the carrot. Finely chop the garlic. Trim and finely slice the spring onions.

Add the ginger, carrot, garlic, spring onions, pork mince, soy sauce, honey, cornflour, a pinch of salt and some black pepper to a large bowl. Use your hands to mix everything together until well combined.

Shape the mixture into small patties — about the size of a golf ball, then flatten slightly.

Heat a drizzle of sunflower oil in a large non-stick frying pan over a medium heat. Fry the patties in batches for 3–4 mins on each side until golden brown and cooked through.

If making the spring onion oil for the adults, finely slice the remaining spring onions and pop them into a heatproof bowl. Heat the sunflower oil in a small pan until just smoking, then carefully pour over the spring onions. Let it sit for a few mins to mellow.

Slice the chilli.

Serve up!

Kids Plate: Serve the patties however your kids like. We've gone with sliced cucumber and cooked jasmine rice.

Parents Plate: Top the patties on the rice, add a drizzle of soy sauce, spring onion oil, a scattering of chopped chilli, coriander and a squeeze of lime.