I was able to try the tenderstem broccoli paired with this meal as part of the Tesco Orchard programme. This allowed me to try the broccoli free of charge.
Mix together the pork mince, breadcrumbs, ginger, chilli, garlic, lime zest and half of the coriander. Shape into 20 patties, each measuring about 5cm (2 inches) in diameter.
Heat a large non stick frying pan and spray with the cooking spray. Add the patties and cook for 5 minutes on each side, until browned and cooked through.
Meanwhile, place the rice and boiling water in a lidded saucepan. Return to the boil, stir once to separate the grains then reduce the heat to low, cover and cook for 15 minutes, without lifting the lid.
To make the sauce, mix the sweet chilli sauce, soy sauce and sugar together with 125ml water and the lime juice. Pour this sauce into the frying pan and cook for 2 minutes, turning the patties over to glaze.
Stir the coriander into the Jasmine rice and serve with the pork patties, drizzled with the pan juices.
Serve these succulent little patties in sweet chilli sauce with a pile of tenderstem broccoli. If you prefer, you could make the patties with 500g turkey mince instead of pork. The patties can be frozen uncooked if you want to make them in advance.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.