Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.

Set aside.

Place the spring onions and coriander in a food processor and whizz until finely chopped.

Alternatively, chop with a knife.

Transfer to a bowl and mix with the chicken, toasted sesame seeds, soy sauce, ginger and egg white.

Divide the mixture into 20 mounds on a chopping board, then, using wet hands, shape into slightly flattened rounds.

Chill for 1 hour (or longer if you have time).

Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre.

Arrange on a serving plate and garnish with extra coriander leaves and spring onion curls, if liked.

Serve with the chilli dipping sauce.