Lemongrass chicken patties

Name: Lemongrass chicken patties
Cook time: 20 min
Yield: 4

with Thai rice salad and peanut dressing

Ready in around 20 mins

RECIPE FACT:

Peanuts contain useful amounts of protein as well as carbohydrate and healthy fats.

Nutritional Info:

Energy: 2302kj (550Kcal)
Protein: 41g
Carbohydrate: 52g
Fat: 18g
Contains: Fish, Sesame, Peanuts, Soy, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel the carrots and make ribbons by pulling the peeler full length along the carrot, rotating after each peel. Rinse the bok choy under running water and shake dry. Cut off the root and slice the stalks into 1 cm slices and roughly chop the leaves keeping separate. Roughly chop the coriander including the stalks.
2. TO COOK THE STIR-FRIED PEANUT RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame and cook for 2-3 mins stirring occasionally to create a char. Add the bok choy stalks and makrut lime leaf and cook for 1 min. Add the steamed brown rice and bok choy leaves and cook for 1-2 mins. Fold through half of the peanut dressing, add the carrot ribbons and season with salt. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN MINCE:

Thinly slice the spring onions. Remove the free-range chicken mince from its packaging and mix in a bowl with the lemongrass paste, spring onion and season with salt. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot divide the chicken mix Into 8 spoonful’s and add to the pan (you may need to do this in batches). Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed. Adjust the heat if necessary and cook until golden and cooked through. Remove from the pan and cover to keep warm.
TO SERVE:

Arrange peanut stir-fried rice onto plates. Top with chicken patties, serve with remaining peanut dressing and sprinkle over toasted peanuts.