Remove the crust from the bread and soak the white part in milk until soft. Mix the pork mince with the bread, lemon zest, garlic, Parmesan, pine nuts, parsley and seasoning. Seal in a hot frying pan in olive oil, remove and add the onions. Cook slowly until unions are soft. Pour in the beer, bring to the boil, add the pork patties and simmer until pork is cooked. For the oat pancakes, soak the oats for a minimum of 30 minutes in the milk. Cook the sliced leek together with the olives and sundried tomatoes. Add to the oats, beat in the remaining ingredients. Shallow fry in batches, to obtain thick pancakes. To serve, spoon the onions over the pancakes and serve the pork on top. Garnish with salad leaves and a drizzle of olive oil.