Thai chicken patties with shredded vege rice salad

Serves: 4

Time to make: 25 mins

Ingredients

500g chicken breast fillets, coarsely chopped
1 egg white
1 tablespoon fish sauce
1 tablespoon finely grated fresh ginger
1 tablespoon lemongrass paste
½ cup chopped coriandercilantroX
3 spring onions, thinly sliced
1 long red chilli, finely chopped
olive spray oil
250g packet 90-second microwavable brown rice
400g coleslaw from a packet
200g snow peas, thinly sliced
2 teaspoons sesame seeds
¼ cup lime juice
1 tablespoon rice bran oil

Instructions

Stay Awake

1 Place chicken, egg white, fish sauce, ginger, lemongrass paste, coriander, half the spring onions and two-thirds of the chilli in a food processor. Blitz until finely chopped.

2 Wet hands to shape 1/4 cupfuls of mixture into 8 small patties. Spray a large non-stick frying pan with olive oil and place over a medium heat. Add patties in batches and cook for 4 minutes each side or until cooked through.

3 Meanwhile, microwave rice according to packet directions. Combine rice, coleslaw, snow peas, sesame seeds, lime juice and rice bran oil in a large salad bowl. Toss.

4 Serve Thai chicken patties with vege rice salad and garnish with remaining chilli and spring onions.

Variations

Make it gluten free: Check lemongrass paste and fish sauce are gluten free.

HFG tip

You can freeze cooked chicken patties in a resealable bag for up to a month. Reheat frozen patties in the microwave or oven.

Nutrition Info (per serve)

Calories 382 cal

Kilojoules 1600 kJ

Protein 36 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 67 g

Sodium 390 mg

Calcium 130 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.