Thai chicken patties with vegie and rice salad

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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 free Diabetes friendly High fibre High protein Low kilojoule

Ingredients
Nutrition info.

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.