Steps

1. Peel and dice the 150g radish into 5mm cubes.
   🕒 00:41
2. Finely chop the 150g minced pork and place it in a bowl.
   🕒 00:54
3. To the bowl with the pork, add 1 egg, 1 tsp chicken stock powder, 1 tsp grated garlic, a pinch of salt, a pinch of pepper, and 2 tbsp potato starch.
   🕒 01:03
4. While whisking the egg, thoroughly knead it into the pork. [Key Tip] The potato starch and egg will make the pork moist and tender, and help the mixture bind together easily.
   🕒 01:14
5. Add the diced radish to the bowl and mix until evenly combined. [Key Tip] Dicing the radish into small cubes makes it easier to bind and cook through.
   🕒 01:22
6. Heat a generous amount of oil, about 3mm deep, in a frying pan over medium heat.
   🕒 01:36
7. Once the oil is hot, scoop the mixed ingredients with a spoon, form them into flat, round patties, and place them in the frying pan.
   🕒 01:48
8. Cook for about 2 to 2.5 minutes until the bottom is browned, then flip them over. [Key Tip] If the radish falls apart and spreads during cooking, gently push it back into shape while it's on the pan. You can also add any remaining mixture from the bowl on top of the patties to use it all up neatly.
   🕒 02:07
9. Continue to cook for another 4 to 5 minutes until the surfaces are also browned. Remove from the pan and drain excess oil.
   🕒 02:45
10. Arrange on a plate.
    🕒 03:10