1. Combine the pork, egg, breadcrumbs, fish sauce, paste, coriander roots and stems, chilli and half the green onion in a medium bowl. Mix thoroughly with your hands until well combined and sticky. Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of patties with sesame seeds; press firmly into the patties.

2. Meanwhile, heat the flat plate of a barbecue over medium-high heat.

3. Drizzle the oil over the barbecue plate. Cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. The patties should be browned and cooked through.

4. Split each bread roll in half; grill or toast each side. Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining onion and coriander leaves. Drizzle with sweet chilli sauce and top with the remaining bread.

Uncooked patties suitable to freeze. Not suitable to microwave.

JULIE'S NOTE: Remove the crusts from 2- to 3-day-old bread. Using a food processor, process until the crumbs are coarse. Put 1 cup amounts in small resealable bags. Label, date and freeze for up to 3 months. Add to patties, meatloaf, coating for schnitzel and sprinkling on the top of bakes.