LEMONGRASS CHICKEN PATTIES
These lightly spiced chicken patties will be a hit with the entire family. They are also delicious tossed through a rice noodle salad
Heat oil in a small frying pan over a medium heat, add lemongrass, garlic, chilli and shallot and cook for 3-4 mins or until soft. Remove from heat and set aside.
When cooled slightly, put mix into a medium-sized bowl and combine with all remaining ingredients then shape into patties. Pan fry or grill for 4 mins on each side or until cooked through.
Serve in buns or baguette with a slaw dressed with nuoc cham sauce and plenty of coriander, tomato and sriracha.
500g chicken mince
1 tablespoon sunflower oil
2 lemongrass stems, finely chopped
2 cloves garlic, finely chopped
1 red chilli, finely chopped
1 shallot, finely chopped
1 tablespoon fish sauce
1⁄2 teaspoon ground turmeric
2 kaffir lime leaves, central stem removed, thinly sliced
1⁄2 teaspoon salt
2 tablespoons lime juice
1⁄2 cup dried breadcrumbs, panko crumbs or gluten-free breadcrumbs