• Add ¼ tsp of salt to the ground pork and mix in one direction with your fingers for 1-2 minutes This will help create elasticity so the pattie doesn’t easily fall apart during frying
• Add ½ tsp sugar, 1 tsp soy sauce, ¼ tsp garlic powder, 1 tsp cooking wine, 2 tsp cornstarch and three quarters of the green onions to the meat and continue mixing in one direction until well-mixed and set aside
• Make the slurry by combining 1 tsp cornstarch, 2 teaspoon sweet soy sauce and 120 ml water and set aside Slurry is optional. No slurry will mean crispier patties
• Add 3 tbsp oil to frying pan and fry hash browns from frozen state at medium heat. Fry for about 3 minutes on each side or until golden colour. If they are browning too quickly, turn down the heat a bit. Add more oil if the hash browns absorb all the oil. Once both sides are golden in colour, remove from heat and let it cool for 5 minutes on a grid tray or plate
• Cut the hash browns into approx. 5mm pieces
  
• Add hash browns to meat mixture and mix together
  
• Put 3 tbsp of cornstarch on a plate
• Form a 5 cm ball of the meat mixture in your palm and gently press together with the palms of your hands. Don’t flatten the meat mixture at this point so keep your knuckles and fingers bent. Gently transfer it from your right palm to your left palm a few times to create elasticity so that the meat can bind tightly together.
• Flatten the meat mixture with your palms to make a pattie shape. Try to flatten to approx. 1 cm thick. Then place onto the cornstarch on the plate, pat both sides with cornstarch and set aside. Repeat until you use all the meat mixture I was able to get 8 patties that were approx. 6 cm in diameter
• Heat a pan at medium heat and add approx. 2 tbsp of oil. Fry the patties on both sides until cooked; approx. 2 minutes per side. Do not crowd the pan, fry the patties in separate batches if necessary If pan is crowded, the patties will not brown and will not be crispy
  

Slurry (optional)

• Lower the heat to low, remove the patties from the pan, remove the excess oil from the pan, stir the slurry, pour into the pan, stir until thickened and turn off heat
• Return the patties into the pan so that all the patties are covered with the sauce
• Place onto serving plate and top with the remaining green onions