Cantonese lamb patties

Step 1

Cover mushrooms with boiling water in a small heatproof bowl; stand for 20 minutes, drain. Discard stems; chop caps finely.

Step 2

Heat olive oil in a large frying pan over medium-high heat; cook onion, lemon grass, garlic and ginger, stirring, for 4 minutes or until onion is soft. Cool.

Step 3

Combine mushroom and onion mixture in a large bowl with lamb, green onion, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches, over medium heat, in a large oiled frying pan until browned and cooked through.

Step 4

Boil, steam or microwave rice until tender; drain.

Step 5

Combine ingredients for sweet chilli lime dressing in a screw-top jar; shake well.

Step 6

Serve patties with rice, sprouts, mint and dressing.