Sweet Chilli Pork Patties

While the rice is cooking, trim the snow peas. Roughly chop the courgette. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the long red chilli (if using). Zest the lime to get a pinch, then juice to get 1 tsp for 2 people / 2 tsp for 4 people.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, 2 1/2 tbs soy sauce and the remaining garlic. Using damp hands, take heaped spoonfuls of the pork mixture and form into 1cm-thick patties. Set aside on a plate. You should get about 16 patties.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the courgette and carrot and cook until just tender, 4 minutes. Add the snow peas and a good pinch of salt and pepper and cook until tender, 2-3 minutes. Transfer to a bowl and cover to keep warm. Return the pan to a medium-high heat with a drizzle more olive oil. Add the pork patties and cook until cooked through, 3-4 minutes each side.

While the patties are cooking, combine the sweet chilli sauce, peanut butter, 1 1/2 tbs soy sauce, water (for the sauce), lime zest and lime juice in a medium bowl. Whisk together until smooth. Add the crushed peanuts and stir to combine.