Sticky Asian Lamb Patties with Jasmine Rice

Steps

1. Cook rice Preheat oven to 220°C. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep veggies While rice is cooking, thinly slice bok choy, then peel first measure of carrot and courgette into ribbons. Set aside. Grate remaining carrot and courgette, then finely dice onion.
3. Make patties In a large bowl, using clean hands, mix all patties ingredients together with 1 tsp salt. Using a ¼ cup measure, shape mixture into balls, then flatten to 1cm-thick patties. Set aside. In a small bowl, mix all hoisin sauce ingredients together with 1 tsp vinegar and 1 Tbsp water. Set aside.
4. Cook patties Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook rissoles for about 2 minutes each side, until golden but not cooked through. Add patties to an oven dish (about 30cm x 25cm) and reserve pan. Pour hoisin sauce over rissoles. Bake for about 5 minutes, until rissoles are sticky and cooked through.
5. Cook veggies Wipe reserved pan clean, then return to high heat with a drizzle of oil. Cook bok choy, carrot, courgette and peas for 2-3 minutes, until wilted but still crunchy. Season to taste.
6. To serve Top rice with veggies and sticky hoisin patties, then sprinkle with sesame seeds. For a little spice, sprinkle with chilli flakes.