Noodle Salad with Lemongrass Pork Patties

1To make the patties, put the garlic, ginger, coriander stalks, lemongrass (2 sticks), chili and whites from the spring onions into a small food processor and blitz to a chopping board and finely chop everything as small as possible - you can also use a large pestle and mortar for this. Tip into a bowl with the fish sauce (1 tbsp) and pork mince (500 g), and mix well with your hands. Season and shape into 12 small burger patties. Chill until ready to cook.

2To make the dressing whisk all the ingredients together and set aside. Cook the noodles following pack instructions, then drain and rinse under cold water to cool. Drain well and tip into a large bowl with the beansprouts, carrots (2), herbs, and most of the peanuts. Toss everything together.

3To cook the pork patties, heat the barbecue or a griddle pan to medium-high, brush with a little oil, then cook the barbecue for 4-5 mins on each side until charred and cooked through. Divide the noodles between bowls or pile onto a platter. Lift the patties onto the noodles, drizzle over the dressing and scatter over the remaining peanuts and reserved coriander leaves. Serve with extra sweet chili sauce (2 tbsp) on the side, if you like.