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Thai chicken patties with vegie and rice salad

 
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Rating: 
0
No votes yet
Serves: 4
Time to make: 20 mins (Hands-on time: 15 mins, Cooking time: 5 mins)
Total cost: $13.80 / $3.45 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh proteinLow kilojoule
Full ingredients list: 
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  • 500g chicken breast fillets, coarsely chopped
  • 1 egg white
  • 1 tablespoon gluten-free fish sauce
  • 1 tablespoon finely grated ginger
  • 1 tablespoon lemongrass paste
  • 1/2 cup chopped coriander
  • 3 shallots, thinly sliced
  • 1 long red chilli, finely chopped
  • 250g pouch 90-second microwavable brown rice
  • 400g bag coleslaw
  • 200g snow peas, thinly sliced
  • 2 teaspoons sesame seeds
  • 1/4 cup lime juice
  • 1 tablespoon rice bran oil

Nutritional information (per serve)

Kilojoules: 
1,692kJ
Calories: 
404cal
Protein: 
35.3g
Total fat: 
14.9g
Saturated fat: 
3.5g
Carbohydrates: 
32.2g
Sugars: 
6.9g
Dietary fibre: 
7.5g
Sodium: 
574mg
Calcium: 
75mg
Iron: 
2.3mg

Instructions

Instructions and steps: 

Step 1 Put chicken breast, egg white, fish sauce, ginger, lemongrass paste, coriander, half the shallots and two-thirds of the chilli in a food processor; blitz to combine until finely chopped.

Step 2 Shape 1/4 cupsful of mixture into 8 patties. Spray a pan with olive oil; set over medium heat. Cook patties, in batches, for 4 minutes per side, or until cooked through.

Step 3 Meanwhile, microwave rice according to packet instructions. Mix rice with coleslaw, snow peas, sesame seeds, lime juice and rice bran oil in a large salad bowl.

Step 4 Serve Thai chicken patties with vegie and rice salad, and garnish with remaining shallots and chilli. 

HFG tip

You can freeze cooked chicken patties in a zip-lock bag for up to one month.

About this recipe

Recipe by: 
Liz Macri