Thai-Style Pork Cakes with Jasmine Rice and Apple Sesame Chutney

Steps

1. a BBQ hot plate to medium to high (if using).
2. Combine rice, water and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Combine all Thai-style pork cake ingredients in large bowl and mix well to combine. Form into about 10 balls and flatten to 1cm-thick. Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook cakes, in batches, for 3–4 minutes each side, until golden brown and cooked through. Take care while cooking and if cakes start to burn, reduce heat. Alternatively, use BBQ hot plate.
4. While cakes cook, peel cucumber on all sides into long ribbons, stopping when you reach centre seeds. Finely chop cucumber centre and place in a large bowl with ribbons, carrot, mung bean sprouts, spring onions (green part) and coriander. In a small bowl, whisk together all dressing ingredients. Drizzle over salad just before serving.
5. In a small bowl, stir together apple chutney and sesame oil.
6. Spoon ¾ cup cooked rice per person onto each plate with Thai-style pork cakes and salad. Serve apple sesame chutney on the side or spoon over the pork cakes.