In a small bowl, combine all the ingredients for the sauce and mix. Set aside.

In a large mixing bowl, combine all the ingredients for the patty. Mix using hand until well blended. Then knead and squeeze the mixture with your hand until it becomes sticky and almost homogenous. If too soft, then add some flour or more panko, if too dry then add more milk.

Divide the patty mixture equally into 8, like a pie. Clean your hand and lightly grease it with oil for easier handling. Take one part of the mixture in one hand and shape it into an oval disk. Then toss/throw it to the other hand, and repeat several times. This is to get rid of the trapped air so it will not break when frying. Reshape if needed. Do the same with the rest of the patty mixture.

Place flour, panko, and beaten egg in separate plates or containers.

Dredge a patty in flour, completely covering it. Then dip both sides quickly in the beaten egg. Lastly, transfer it to the plate with panko breadcrumbs, cover the top with more panko and gently press to make them stick, Turn sideways and roll to cover the sides as well.

Heat oil in a deep pan or shallow pot to 340ºF (170ºC). Use just enough oil to cover the top patty, about 3cm.

Fry the patties in 2-3 batches (3-4 pieces per batch). Fry for 3-4 minutes or until the bottom is golden brown then flip them over to cook the other side until the color evens out.

Transfer fried patties to a plate or rack lined with paper towels to remove excess oil.

Serve with the shredded cabbage, sliced tomatoes, and the sauce while still hot.