Lemongrass chicken patties

Name: Lemongrass chicken patties
Cook time: 20 min
Yield: 4
Cuisine: Southeast Asia

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 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel the carrots and make ribbons by pulling a peeler full the 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 from its 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 peas 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 a further 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 LEMONGRASS CHICKEN PATTIES:
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 4 spoonful’s and add 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 plates. Top with chicken patties, serve with remaining peanut dressing and sprinkle over toasted peanuts.