PORK AND 2-MINUTE NOODLE FRITTERS

500g pork mince
2 x 74g packets Oriental-flavour 2-minute noodles
2 eggs
1 tablespoon salt-reduced soy sauce
2 teaspoons sesame oil
4 green onions (shallots), trimmed and thinly sliced
1 small carrot, peeled and grated
¼ cup vegetable oil
Kewpie mayonnaise, kecap manis and thinly sliced green onions (shallots), to serve

Preheat oven to 180°C/160°C fan-forced. Bring 3 cups of water to the boil in a medium saucepan. Break noodle blocks into quarters and add to boiling water. Cook for 2 minutes. Stir through seasoning. Drain. Set noodles aside to cool.
Whisk eggs, soy sauce and sesame oil together in a large bowl. Add cooled noodles, pork mince, green onions and carrot. Season with salt and pepper. Mix until well combined.
Heat vegetable oil in a large non-stick frying pan over medium heat. Using a 1/3 cup pork mixture per fritter, cook fritters, in batches, for 3-4 minutes on each side or until golden. Place fritter onto a large baking tray lined with baking paper. Bake for 10 minutes or until cooked through.
Arrange fritters on a serving platter or plates. Drizzle with mayonnaise and kecap manis. Top fritters with thinly sliced green onions and serve.