Mix the pork mince with the prunes, sage, black pepper, chilli powder, 2 tbsp lemon juice and nutmeg; add a good pinch of salt and, if necessary, a little of the beaten egg to bind together.
Mould the mixture into eight or ten patties and leave in the fridge for 30 minutes or so to firm up. Heat the oil in a frying pan over a medium heat and fry the patties for about 8 minutes on each side, or until crisp and brown on the outside and completely cooked through. The internal temperature can be taken with a meat thermometer; it should read a minimum of 70ºc.
Season the lamb's lettuce with salt and freshly ground black pepper, add a squeeze of lemon juice and the olive oil to dress the leaves. Pile the lamb's lettuce on a large serving plate and place the patties on top.
Serve with noodles.
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