A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
Cut the spring onion crossways into very fine rounds along its entire length.
Put the chicken in a bowl and add the spring onion, garlic, ginger, sesame seeds and oil, soy sauce, black pepper and chilli powder. Mix well.
Make 5 patties that are about 7 cm in diameter . Put on a plate in a single layer and cover with cling film. Prepare the Korean Dipping Sauce.
Grease the bottom of a large non stick frying pan with 1 tbsp of the oil and set over a medium high heat. When hot out in the patties in a single layer and cook for 1- 1 1/2 minutes or until medium brown on one side.
Turn and cook the second side the same way, then reduce heat to medium and cook again for a minute or two on each side until cooked through. Pierce the centre of one with a sharp knife to check they are cooked.
Serve hot with rice or inside a hamburger bun.