Combine the pork, mashed potatoes and milk in a large bowl. Add the shallots, garlic, chilli, coriander, mint and lime juice. Season with salt and pepper. Add the beaten egg to combine all the ingredients together.
Divide into six portions. Shape each into a rissole about 7cm in diameter and 2cm thick. Flatten each ball and dust lightly with flour on each side.
Heat the oil in a large non-stick frying pan over a high heat. Add the rissoles, then reduce the heat to medium-low and cook for 4 minutes on each side, until just cooked through. Serve with apple coleslaw.