Spicy Pork Udon Noodle Fritters with Quick Cucumber Pickle

Who doesn’t love a fritter? For a more substantial meal you can serve these easy, super tasty morsels with a fresh and crunchy Asian-style slaw.

250 grams udon noodles, cut into about 3cm lengths

250 grams pork mince

1 large egg, size 7

1 spring onion, white and green part very thinly sliced

small handful coriander, finely chopped

¼ cup roasted peanuts, finely chopped

2 tablespoons hoisin sauce

1 long red chilli, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1 teaspoon sea salt

TO ASSEMBLE AND SERVE

vegetable oil for cooking

Quick Cucumber Pickle (see recipe below)

extra coriander and roasted peanuts for garnish

purchased ponzu sauce and chilli sauce for dipping

Place the noodles in a heatproof bowl and cover with boiling water. Leave for 5 minutes, drain well and transfer to a large bowl.

Add all the remaining ingredients and mix well. I find hands are best for this. This can be made 1 day ahead of cooking but only add the salt just before cooking.

Heat 1 tablespoon of oil in a large sauté pan. Scoop out large spoonfuls and form into loose fritters about 1cm thick. Place in the pan, cover and cook over a medium-low heat for 5 minutes until golden. Turn-over and cook, uncovered, for another 2 minutes, or until fully cooked through.

Drain on kitchen towels then keep warm in a low oven until all the fritters are cooked. You should have about 12 fritters.

TO SERVE: Arrange the fritters on plates. Drain the cucumber through a sieve and stack it over the fritters along with the bits of chilli. Add extra coriander and peanuts and serve with bowls of sauce for dipping. SERVES 2-3