Thai Veggie Patties with Coconut Rice and Sweet Chilli Aioli

Thai Veggie Patties with Coconut Rice and Sweet Chilli Aioli

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 29, 2019.
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Ingredients

Rice

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

Patties

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

Slaw

  • 1 baby bok choy, thinly sliced
  • 1/2 telegraph cucumber, cut in half & thinly sliced
  • 1 carrot, grated
  • 1/2 pack sweet chilli mayo

To Serve

  • Remaining sweet chilli mayo
  • 1/2 bunch mint, leaves picked

Steps

  1. Cook rice. Combine all rice ingredients in a pot and bring to the boil. Once boiling, stir, 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. Make patties. Mash 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. Once cooked, set patties aside on a paper towel to drain.
  4. Prep slaw. Toss slaw ingredients in a bowl, along with first measure of sweet chilli mayo. Season to taste.
  5. Serve rice with patties, slaw, remaining sweet chilli mayo and mint.

Nutritional Information

Energy 2723 kj
651 kcal
Protein 20.7g
Carbohydrate 80.6g
Fat 33.4g