Thai Lentil Patties with Lemongrass Rice and Coconut Yoghurt

Steps

1. Combine rice, water, salt and lemongrass and lime paste in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, mash lentils in a large bowl then add all remaining Thai lentil patty ingredients. Season with salt and pepper and mix to combine well. Using a ¼ cup measure, shape mixture into patties, about 2cm-thick.
3. Heat a drizzle of oil in a large 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 excess oil.
4. While patties cook, prepare slaw. Thinly slice bok choy; peel and grate carrot; quarter cucumber lengthways and thinly slice. Toss together in a large bowl, along with sweet chilli sauce and mayonnaise and season to taste with salt and pepper.
5. Once rice has finished steaming, finely chop kale and fold through rice.
6. TO SERVE, divide lemongrass rice and Thai lentil patties between bowls. Top with a handful of bok choy slaw and a dollop of mango and turmeric coconut yoghurt.