Cooked more of the patties tonight and this time I made a little cucumber salad for them to nestle in.
It’s all about textures and temperatures here. Slicing up the cucumber this way adds fresh tender texture and a lovely cooling contrast to the hot nobbly patties.
Using about 1/3 of cucumber per person, remove the peel then using the peeler, (a swivel peeler is good for this.) peel off long thin ribbons all the way round, then chop the centre into juicy cubes.
I had this on a pile of roquette and initially I dressed it with a little Mirin, but it needed something more so I added a few drops of rice vinegar and groundnut oil and a little seasoning. Pop the hot patties on top and away you go…….