Thai Pork Patties, Rice, Cucumber Salad & Asian Pesto

Steps

1. BBQ hot plate to low to medium (if using).
2. Combine rice, coconut milk, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
3. In a large bowl, combine all Thai pork patty ingredients and mix well. Divide mixture into 6 balls, then flatten slightly to 2cm-thick. Heat a drizzle of oil in a large fry-pan on low heat. Cook patties for 3–4 minutes each side until golden brown and cooked through. Take care not to let patties burn. Alternatively use BBQ hot plate.
4. While patties cook prepare the salad. Peel cucumber on all sides into long ribbons, stopping when you reach core; finely chop core; combine both in a large bowl with remaining cucumber salad ingredients.
5. In a small bowl, whisk all dressing ingredients together. Add desired amount to salad to taste and toss to combine.
6. Spoon ¾ cup cooked coconut rice per person onto each plate and top with 2–3 Thai pork patties. Serve cucumber salad and Asian pesto on the side. Garnish with Thai basil.