Green curry chicken patties with Thai noodle salad

 

Recipe may contain peanuts, tree nuts, fish, shellfish and soy.

These low-fat chicken patties are perfect for easy, stress-free mid-week dining.

    16 Ingredients

 

    400g Lilydale Free Range Chicken Mince

    2 tbsp Thai green curry paste

    1 green onion, finely chopped

    2 tbsp finely chopped fresh coriander

    1/4 cup peanut oil

    200g pad Thai rice noodles

    1 1/2 tbsp rice wine vinegar

    1 tbsp fish sauce

    1 tbsp caster sugar

    1 long red chilli, finely chopped

    1 garlic clove, crushed

    125g cherry tomatoes, halved

    1 carrot, peeled into ribbons

    1/2 red onion, halved, thinly sliced

    1 cup fresh mint leaves, torn

    1 cup fresh coriander leaves, plus extra to serve

    Select all ingredients

   4 Method Steps

    Step 1

    Combine mince, curry paste, green onion and finely chopped coriander in a large bowl. Using wet hands, shape heaped tablespoons of mixture into patties. Place on a baking tray lined with baking paper.

    Step 2

    Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add 1/2 the patties. Cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with 1 tablespoon oil and remaining patties.

    Step 3

    Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.

    Step 4

    Combine vinegar, fish sauce, sugar, chilli, garlic and remaining oil in a jug. Stir until sugar is dissolved. Place noodles, patties, tomato, carrot, red onion, mint and coriander leaves in a bowl. Toss gently to combine. Drizzle with dressing. Serve sprinkled with extra coriander.

You can read Full Here : https://www.taste.com.au/recipes/green-curry-chicken-patties-thai-noodle-salad/d6ca068c-3ca8-435f-a644-a7c6a73e8b8a

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