This recipe serves four, simply adjust the ingredients if cooking for more or less.
Line a baking tray with baking paper.
Combine the pork mince, egg, coriander, ginger, ¼ cup panko crumb, salt and pepper in a large bowl. Form into approximately 12 croquettes, roll in the remaining breadcrumbs and place on the prepared baking tray. Cover and refrigerate for 30 minutes.
Deseed the cucumber and dice. Halve the cherry tomatoes and mix with the torn cos lettuce, quinoa and cucumber.
Combine the lime juice with the sweet chili and set aside.
Heat a little oil in a frying pan over a medium-high heat. Cook the croquettes for 3-4 minutes on each side until cooked through.
Divide the salad between four plates, place the croquettes on top and drizzle over the lime juice and chilli dressing.
500g pork mince
1 egg, lightly beaten
2 Tbsp coriander, chopped
2 tsp freshly grated ginger
1 cup panko crumb*
1 tsp flaky sea salt*
¼ tsp ground black pepper*
1 baby cos lettuce
200g cherry tomatoes
2 cups cooked quinoa
2 Tbsp lime juice
6 Tbsp sweet chili sauce*
*may not be included in your Market Box