2 spring onions, sliced very fine + a little extra for garnish
Splash soy sauce
1 red chilli, mined
1 clove garlic, minced
1 Tbsp white miso paste
1 tsp wasabi
1/2 tsp hot English mustard
1 tbsp toasted sesame seeds
1 cup panko breadcrumbs
Oil for frying
Dipping Sauce:
2 heaped Tbsp mayonnaise
small squeeze lemon juice
1 tsp soy
1/4 tsp hot English mustard
Instructions
Add potatoes to a pan of salted water, bring to the boil and simmer until cooked but firm when a fork is pushed through. Drain, mash and set aside (If you over-cook the potatoes they will be too soft to form firm hash browns).
Make the dip: Mix all ingredients together in a small dipping bowl and set aside.
Next combine chicken and pork, spring onions, soy sauce, miso, chilli, garlic, sesame seeds and mustard.
Add the wasabi to the mash and stir through, now gently combine mash and meat mixture together.
Divide mixture into 8 balls then gently flatten, then place in the freezer for 15 minutes to firm up.
When ready roll each ball in breadcrumbs, thoroughly coating each ball.
Heat oil in a frying pan and gently fry until crisp and golden brown on each side.
Scatter with chopped spring onions and serve with dip.