Thai Veggie Patties with Coconut Rice and Sweet Chilli mayo

Thai Veggie Patties with Coconut Rice and Sweet Chilli mayo

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 29, 2019.
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Ingredients

Rice

  • 1/2 cup jasmine rice
  • 3/4 cup water
  • 1/4 cup coconut cream

Patties

  • 1/2 can lentils, drained & rinsed
  • 1/2 red onion, finely diced
  • 1 egg yolk
  • 1-2 tsp veggie Thai red curry paste
  • 1/2 Tbsp soy sauce
  • 1 pack breadcrumbs

Slaw

  • 1 baby bok choy, thinly sliced
  • 1/2 Lebanese cucumber, thinly sliced
  • 1 carrot, grated
  • 1 Tbsp sweet chilli mayo

To Serve

  • 1/2 Tbsp sweet chilli mayo
  • 1 bunch mint, roughly chopped

Steps

  1. Cook rice. Combine all rice ingredients in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep & make patties. Mash drained lentils in a large bowl then add all remaining patty ingredients. Season with salt and pepper and mix to combine well. Using a 1/4 cup measure, shape mixture into patties, about 2cm-thick.
  3. Cook patties. Heat a drizzle of oil in a fry-pan on medium-high heat and cook patties for 2-3 minutes each side, until browned and cooked through. Add a little more oil when turning patties over, to help them crisp up. Set aside on a paper towel to drain.
  4. Prep slaw. Toss all slaw ingredients in a bowl, season to taste.
  5. Serve rice with patties, slaw and remaining sweet chilli mayo. Sprinkle over mint.

Nutritional Information

Energy 2788 kj
666 kcal
Protein 22.0g
Carbohydrate 86.8g
Fat 32.8g