These little meat fritters from Yotam Ottolenghi are simple to make and very, very tasty. They make a great filling for a wrap, with a lemony-dressed salad and drizzled with sweet chilli sauce, or you could serve them on a bed of buttery noodles. The original recipe comes with a sauce made from roasted red peppers, but I didn't have any and sweet chilli sauce made a great substitute (and there was no fiddling about peeling charred peppers). Yotam also adds 3 slices of white bread, crusts removed, soaked in water, then squeezed dry to the mixture, but I used a handful of oats instead. I made the mixture a day in advance, so the flavours really had time to develop in the fridge overnight.