Pork and fennel patties

Dry-fry the fennel and coriander seeds in a frying pan over medium heat until fragrant. Transfer to a mortar and pestle and crush the spices, but don't grind to a fine powder.

Combine the spices, garlic, rind, salt and pepper in a bowl with the pork. Using your hands, combine thoroughly — give it a real workout. Shape the mixture into oval-shaped patties or to whatever shape bread rolls you intend to use.

Heat the oil in the same frying pan; cook the patties over a medium-high heat for about 4 minutes each side or until browned and just cooked through.

Serve the patties on bread rolls with lettuce, tomato relish and caramelised onion, if desired.