Bulgogi kofta & watercress salad with chilli and lime dressing

1. In a large bowl, mix all the kofta ingredients, except the vegetable oil, together with your hands, until the meat starts to break down, gets sticky and holds its shape. Cover and chill for 1 hour, or preferably overnight.

2. For the salad, prepare the salad onions by slicing them into 5cm batons, then slice again thinly, lengthways. Place them in a small bowl with ice-cold water until needed. This removes any strong onion taste and keeps them crisp.

3. Meanwhile, in a small frying pan, toast the jasmine rice over a medium heat, stirring frequently until it turns golden brown. It should take about 3-4 minutes. When ready, grind into a coarse powder using a pestle and mortar or spice grinder. Set aside. Mix all the ingredients for the dressing together in a bowl.

4. Shape the marinated meat mixture into 8 long torpedo shapes, with or without skewers. Rub with a little vegetable oil to coat. Warm a frying pan or griddle pan over a high heat until smoking hot. Cook the koftas for 3 minutes on each side, or until cooked through, the juices run clear and no pink meat remains.

5. Meanwhile, put the watercress and drained salad onion slices into a large bowl. Tear in the mint leaves. Add ½ the toasted jasmine rice and dress generously with most of the chilli and lime dressing. Scatter over the remaining toasted rice. Serve the koftas immediately with the salad, lime wedges, any extra dressing for dipping and some flatbreads, if liked.