Chicken Rissoles

Mince the garlic and ginger finely, then slice the spring onions into thin rounds, separating white and green parts.

Combine the minced chicken, garlic, ginger, white parts of spring onions, dry-roasted sesame seeds, sesame oil, soy sauce, and chilli powder in a bowl. Mix until evenly combined.

Divide the mixture into 8 equal portions and shape each into an oval or round patty about 1 inch thick.

Heat oil in a large skillet or frying pan over medium-high heat until shimmering.

Working in batches if needed, carefully place the rissoles into the hot oil without overcrowding the pan.

Fry for 6-7 minutes until the bottom is golden brown and crispy.

Flip the rissoles gently and fry the other side for another 6-7 minutes until golden brown and cooked through.

Transfer the cooked rissoles to a plate lined with paper towels to drain excess oil.

Sprinkle the reserved green parts of spring onions over the warm rissoles before serving.