Detailed step-by-step description of how to cook the dish "Thai flavoured pork rissoles with noodle salad". Try it by all means
- Combine breadcrumbs and milk in a bowl. Add pork mince, coriander, mint, 1 1/2 tablespoons lime juice, green shallots, garlic and chilli. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions, shape each into a rissole about 7cm in diameter and 2cm thick.
- Heat 3 teaspoons of the oil in a large non-stick frying pan over high heat. Add 4 rissoles, reduce heat to medium-low and cook for 4 minutes each side or until just cooked through. Transfer to a warmed plate, cover loosely with foil and set aside. Repeat with 3 teaspoons of oil and remaining rissoles.
- Meanwhile, top snow peas and cut diagonally into thin slices. Remove the outer leaves and core from cabbage and discard. Finely shred the cabbage. Place remaining lime juice, remaining oil and sugar in a screw-top jar and shake well. Season with salt. Cook noodles in a saucepan of boiling water for 2-3 minutes or until just tender. Add snow peas, stir and drain. Transfer to bowl, add cabbage and dressing, and toss to combine.
- Divide salad and rissoles among warmed plates. Serve immediately.
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