Vietnamese bean patties

Name: Vietnamese bean patties
Cook time: 20 min
Yield: 4

with bun chay dressed lime and sweet chilli dressing

Ready in around 20 mins

RECIPE FACT:

Bun chay is a Vietnamese noodle salad served with vegetables and herbs.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain into a colander, rinse with cold running water and drain well. Cut the noodle bunch a couple of times through the middle with kitchen scissors.
2. TO PREPARE THE VIETNAMESE BEAN PATTIES:

Place the black beans into a sieve, rinse under cold running water and drain well. Place in a bowl with the Vietnamese seasoning, add a drizzle of olive oil and mash lightly with a potato masher. Shape into balls the size of golf balls compacting well so the balls stay together and press into patties about 1 cm thick.
3. TO PREPARE THE BUN CHAY:

Cut the cucumber into ½ cm rounds on the diagonal and place in the salad bowl with the carrot noodles, vermicelli noodles and mizuna. Remove the mint leaves from their stalks, roughly chop and add half to the salad bowl. Just before serving pour in half the lime and chilli dressing and toss to combine.
4. TO COOK THE PATTIES:

Place a non-stick frying pan over a medium-high heat with 1-2 tbsps of oil. Once hot add the bean patties and cook for 2-3 mins undisturbed on each side until golden and heated through.
TO SERVE:

Spoon bun chay into bowls and top with Vietnamese bean patties. Sprinkle with toasted peanuts and shallots and pour over remaining dressing.