Asian Pork Rissoles

Method

1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper.
2. Using clean hands, mix until well combined. Using 2 heaped tablespoons of mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides of the rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
4. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli