Lemongrass chicken patties

Name: Lemongrass chicken patties
Cook time: 20 min
Yield: 1

with Thai rice and peanut dressing

Ready in around 20 mins

RECIPE FACT:

Did you know, Thai dishes are rarely baked and most Thai homes don’t have an oven.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the carrot, peel 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.Remove the makrut lime leaf stem and slice finely.
2. TO COOK THE THAI 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. 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 LEMONGRASS CHICKEN PATTIES:

Roughly chop the coriander including the stalks. Remove the free-range chicken mince from its packaging and mix in a bowl with the lemongrass paste, coriander and season with salt. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add divide the chicken mix into 2 spoonful’s of the chicken mix to the pan. 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.
TO SERVE:

Arrange Thai rice onto a plate. Top with chicken patties and sprinkle over toasted peanuts and coriander. Serve with remaining peanut dressing on the side.