Sweet & Smoky Pork Patties

Thoroughly shake coconut milk in container before opening.

To pot with rice, add coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of sugar (we used ¼ tsp; ½ tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Toss carrots on a baking sheet with a large drizzle of oil; season with salt and pepper.

Roast on top rack until tender, 15-20 minutes.

Meanwhile, in a small bowl, combine BBQ Seasoning, thyme, half the cinnamon, ½ tsp chili powder, ½ tsp sugar, 1 tsp salt, and pepper (all the cinnamon, 1 tsp chili powder and 2 tsp salt for 4 servings).

In a large bowl, combine pork*, panko, scallion whites, half the spice mixture, ½ tsp salt (1 tsp for 4), and pepper. Mix gently until thoroughly combined.

Form into 6½-inch-thick patties (12 patties for 4). TIP: Rub hands with a little oil first to prevent sticking.

Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 2-3 minutes per side. (You may need to cook in batches.)

Turn off heat; transfer to a plate. Wipe out pan.

Heat 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add remaining spice mixture; cook, stirring, until fragrant, 15-30 seconds.

Stir in ketchup and ¼ cup water (½ cup for 4). Return patties to pan and turn until evenly coated in sauce and heated through, 30-60 seconds.

Stir in 1/4 cup water and ketchup (1/2 cup water for 4). Return patties to pan and turn until evenly coated in sauce and patties are heated through, 30-60 seconds.