Preheat the oven to 190C/385F/Gas 5. Place the chicken, lime juice, five-spice powder and soy sauce into a food processor and blend until just combined. Add the pork mince, green chilli and fresh coriander and blend again combining to a rough paste; season with salt and pepper. Form the mince mixture into golf ball-sized portions and flatten slightly into patties. Heat the vegetable oil in an ovenproof frying pan until hot and fry the patties for 1-2 minutes on each side, or until golden-brown, then transfer to the oven and cook for a further 4-5 minutes. You can check an internal temperature of 70ºc has been reached by using a meat thermometer.
|2 Red Chillies (finely chopped)*|
|100g Caster Sugar|
|50ml White Wine Vinegar|
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.
|1 Lime (juice only)|
|3 tbsp Sesame Oil|
|1 tsp Light Soy Sauce|
|4 Spring Onions|
|cut into fine strips)|
|½ Cucumber (cut into fine strips)|
|2 tbsp Fresh Coriander|
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 coating 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. * Rubber gloves can be worn when handling chillis. The chilli seeds can be removed in this recipe to regulate the heat strength of the patties and dip.
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