1.In a large bowl, mix pork mince, breadcrumbs and coriander with clean hands until ingredients are well combined. Shape ⅓-cup quantities of mixture into 6 large, flat patties. Cook patties in a heated greased frypan until browned on both sides and cooked through. Split bread rolls in half. Run a vegetable peeler lengthways along cucumbers to slice them into thin ribbons. Place cucumber ribbons on base of rolls, then top with hot pork patties and sweet chilli sauce. Serve immediately.
Patties can be prepared several hours ahead. Keep covered in the refrigerator. Cook as required.Note