Mince is always a bit of headache. Burgers, spag bol, or chilli tend to be the options weighed up when faced with a pack of the stuff. We usually go for spag bol because, well, it’s spag bol isn’t it? Few things are as comforting or homely. But next time you are wondering what to do with the near-out-of-date mince in the fridge, have a go at this. Is nice.

Serves 4-6
1kg minced beef
3 chillies, deseeded and finely chopped
1 stalk lemongrass, finely chopped
6 spring onions, sliced
A bunch of coriander, finely chopped
A squeeze of lemon juice
An egg
For the salad
Some peas in their pods (they’re in the supermarket at the moment)
A few gem lettuces, pulled apart
Half a cucumber, sliced
A handful of peanuts
Coriander
Spring onions, sliced
Juice of a lime
A few shakes of sesame oil
1 tbsp fish sauce
Groundnut oil
Salt and pepper

– Mix the mince with the chilli, lemongrass, spring onions and coriander. Add a squeeze of lemon juice, egg and salt and pepper, and bind with your hands. Form into patties.

– Make the dressing for the salad by mixing the lime juice, sesame oil, fish sauce and groundnut oil. Taste for seasoning and add a pinch of sugar if necessary.

– Bring a pan of salted water to the boil and add the peas. Simmer for 2 minutes, drain, and run under cold water for a minute to prevent them cooking further.

– Heat a little oil in a frying pan and fry the patties for 3 minutes on each side. Rest for a couple of minutes while you toss together the salad leaves, cucumber, peanuts, spring onions and coriander with the dressing. Serve together.