Make the dip: Mix all dip ingredients together and place in the fridge until needed.

Add potatoes to a pan of salted water, bring to a boil, cover and turn to simmer until firm but cooked through to the center (avoid over-boiling as the potato texture will become too watery and lose its shape).

Drain and mash potatoes with the wasabi and some salt and pepper. Do not add any liquid. Allow to cool.

Next combine chicken and/or pork, spring onions, soy sauce, miso, chilli, garlic, sesame seeds and mustard.

Gently combine the mash and meat mixture together. Taste and then season with more salt and pepper if needed.

Divide mixture into 8 balls then gently flatten. Place in the freezer for 15 minutes to firm up.

Pour panko breadcrumbs onto a plate or flat bowl. Coat hash browns evenly on both sides with breadcrumbs.

Heat oil in a frying pan and gently fry until crisp and golden brown on each side.

Transfer to a plate. Scatter with chopped spring onions and serve with the hash brown dipping sauce.