Thai chicken patties with shredded vege rice salad

Instructions

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.