Chicken patties with Thai salad
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A simple but tasty noodle salad, served with fragrant chicken patties that you can enjoy hot or cold.
Ingredients
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
Garlic
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
Instructions
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.
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