Pork and Lemongrass Fritters with Kimchi Mayo

500 grams good pork mince (look for one coarsely ground)
2 cups very finely shredded cabbage (use only the tender leaves)
½ cup panko breadcrumbs
large handful coriander, finely chopped
1 stalk lemongrass, grated on a fine microplane grater
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
3 tablespoons chilli jam or sauce
1 tablespoon sesame oil
sea salt and ground pepper

To cook
vegetable oil, for frying

To serve
Kimchi Mayo, see recipe below
lettuce leaves, thinly sliced carrots, red onion and cucumber, fresh herbs, lime or lemon wedges, extra kimchi

Kimchi Mayo
½ cup purchased kimchi
¾ cup Japanese mayonnaise
2 teaspoons soy sauce
1 teaspoon sesame oil