Pickled cabbage salad
1.Make pickled cabbage salad. Place cabbage, onion, radish and ginger in a large bowl. Pour combined juice, vinegar, sauce and sugar over salad; toss gently to combine.
2.Process miso, seeds and nuts until roughly combined; leave mixture in processor.
3.Heat oil in a large frying pan over medium heat; cook onion and mushrooms for 3 minutes or until browned. Add sauce and five spice; cook for 30 seconds. Add mushroom mixture to processor with honey, breadcrumbs and egg; pulse until well combined but not smooth. Shape 1½ tablespoons of the mixture into 12 patties.
4.Heat half the extra oil in a large frying pan over medium heat; cook patties, in three batches, 2 minutes each side or until golden, adding remaining oil in between batches.
5.Combine mayonnaise and juice in a small bowl.
6.Serve patties with pickled cabbage salad, lime mayonnaise and lime wedges.
You can form the mixture into four burger patties then serve with mayonnaise and cabbage salad in wholemeal buns.Note