1. Julienne cucumber (discard the watery core) and carrot or, if using radishes, slice them thinly.
2. In a pot combine rice vinegar with the same volume of water, most of the sugar and salt. Bring the mixture to a very gentle simmer stirring so that the sugar dissolves, taste and adjust the amount of sugar and salt to your liking.
3. Take the pickling liquid off the heat and plunge raw vegetables in it. Leave them to pickle while you get on with the meatballs.

LEMONGRASS MEATBALLS

1. Heat up your oven to 200º C / 390º F and line a baking tray with a piece of baking paper.
2. Cut your aubergine / eggplant into thick slices (about 1.5 cm / 0.6″) and arrange them on the prepared baking tray (no need to grease). Bake until soft (about 25 minutes), flipping the slices to the other side at the half way point. Allow them to cool down completely.
3. Bash lemongrass stalks with a rolling pin until bruised. Remove tough outer layers and chop up soft aromatic cores well before adding to the food processor. Add cooked aubergine and all the ingredients up until but apart from the tofu. Process until well minced, then transfer to a mixing bowl.
4. Next, tear the tofu roughly and then blitz it until you get a coarse, uniform mixture – be careful not to overprocess as the meatballs will be mushy. Add the tofu to the aubergine mixture.
5. Mix in psyllium husks (if using) and flour, start off with ¼ cup and add more later if the mixture is too wet after chilling. Refrigerate the mixture for at least 1 hour prior to frying the meatballs.
6. Once chilled, squeeze portions of the mixture in your palm to make it stick to itself and then roll into balls (mine were 20 g / ¾ oz each) in your hands. If the mixture is too wet, add a touch more flour, but don’t go crazy, especially if you intend to bake your meatballs, as baking will dry them out a bit more than frying.
7. Fry meatballs in hot oil until browned on all sides. Alternatively you could also bake them on a lightly oiled tray, in a 180° C / 355° F oven for 25-30 minutes, flipping them halfway through.

ASSEMBLY

1. Cut your baguettes in half, toast the insides on a hot griddle pan or under a grill / broiler.
2. Combine mayo with Sriracha, adjust to your taste.
3. Spread Sriracha mayo inside the baguettes, fill them with pickles, warm meatballs and lots of fresh coriander.