1

Combine mince, 1 tablespoon soy sauce, 2 teaspoons ginger, garlic, shallot and egg in a bowl.

2

Divide mixture into 12 equal portions. Using slightly damp hands, shape portions into patties about 2 cm thick.

3

Line a large non-stick frying pan with a round of baking paper and heat over medium heat. Cook rissoles, in two batches, for 3 minutes each side or until browned and cooked through.

4

Meanwhile, combine remaining soy and ginger in a small dish. Serve rissoles with dipping sauce.