Lemongrass chicken patties
Ready in around 20 mins
- Energy: 2169kj (518Kcal)
- Protein: 47g
- Carbohydrate: 48g
- Fat: 14g
- Contains: Fish, Peanut, Soy, Gluten, Milk
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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.
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2. 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 and spring onion. Season with salt and form into 8 patties. Spray oil into a non-stick frying pan and place over a medium-high heat. Once the pan is hot add the chicken patties and cook on each side for 3-4 mins or until cooked through. Remove from the pan and cover to keep warm.
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3. TO COOK THE STIR-FRIED PEANUT RICE:
Re-spray oil into the frying pan and place over a medium heat. Add the bok choy stalks and carrot ribbons and cook for 1 min. Add the steamed brown rice, bok choy leaves and peas. Warm for 2-3 mins. Fold through the peanut dressing. Season with salt to taste.
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To serve:
Arrange peanut stir-fried rice onto plates. Top with chicken patties and sprinkle over toasted peanuts and coriander.
- 1 pack of free-range chicken mince
- 1 pack of steamed brown rice
- 1 pot of lemongrass paste
- 1 pot of peanut dressing
- 1 sachet of toasted peanuts
- 1 pot of peas
- 2 Carrots
- 2 bags of Bok choy
- 2 Spring Onions
- 1 bag of coriander
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