To the mix of minced pork, spring onions and parsley, introduce chilli-spiked sausages stripped of their skins, creating spicy, dumpy cakes, versatile for serving with tomato sauce or lemony mayonnaise.
The salad incorporates ripe, tart tomatoes and shredded mangetout pods, crisp and refreshing when raw, dressed with lime juice, nam pla, and a hint of chilli sauce for added spice.
Play with spice levels by using different sausages for pork and chorizo cakes; skin sausages by slitting the casing and peeling it back to extract the meat for the recipe.
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