Photo of Chicken patties with Thai salad by WW

Chicken patties with Thai salad

Points® value
Total Time
55 min
15 min
10 min
A simple but tasty noodle salad, served with fragrant chicken patties that you can enjoy hot or cold.


Calorie controlled cooking spray

4 spray(s)

Sweet Chilli Sauce

4 tablespoon(s), to serve

Chicken breast, skinless, raw

350 g

Spring Onions

4 medium, trimmed and roughly chopped

Coriander, fresh

2 tablespoon(s), chopped

Chilli flakes

1 g


2 clove(s), crushed

Root Ginger

1 inch slice(s), grated

Soy Sauce

1 tablespoon(s)

Lime Juice, Fresh

2 teaspoon(s), (juice of 1 lime)

Rice Noodles, dry

3 portion(s), medium

Stir fry mixed vegetables

150 g

Coriander, fresh

2 tablespoon(s), chopped

Sesame Oil

1 teaspoon(s), toasted


  1. First make the patties. Place all the ingredients in a food processor or blender and pulse until everything is chopped finely and well combined but not completely smooth. Chill the mixture in the fridge for 30 minutes.
  2. Make the noodle salad by placing the noodles in a bowl and covering with boiling water. Leave for 5 minutes, then drain well and place in a serving bowl. Add the raw vegetables, coriander and sesame oil, and toss to combine.
  3. Take the chicken mixture, and use your hands to mould it into 12 patties. Heat a nonstick frying pan and mist with a little cooking spray. Add the patties and gently fry for 6-7 minutes, turning once, until the chicken is cooked through and golden brown.
  4. Serve the patties either warm or cold with the noodle salad, with the chilli sauce drizzled over.