Korean pork rissoles with lettuce slaw

Step 1

Place brown onion, mince, breadcrumbs, 3/4 of the sesame seeds and 1/2 the sesame oil in a bowl. Using clean hands, mix well to combine. Shape mixture into 12 balls. Flatten slightly. Place rissoles on a plate. Cover. Refrigerate for 30 minutes, if time permits.

Step 2

Meanwhile, cook rice following packet directions. Combine honey and soy sauce in a small bowl. Combine the mayonnaise and chilli sauce in a separate small bowl.

Step 3

Heat vegetable oil and remaining sesame oil in a large frying pan over mediumhigh heat. Cook rissoles, in 2 batches, for 5 minutes each side or until cooked through. Return rissoles to pan. Remove pan from heat. Add soy mixture. Return to heat. Cook, turning, for 1 minute or until rissoles are coated in sauce.

Step 4

Meanwhile, combine lettuce, carrot, red onion and rice in a bowl. Divide lettuce mixture among serving plates. Top with rissoles and any sauce in pan. Serve with mayonnaise mixture and sprinkle with remaining sesame seeds.