Asian Chicken Patties with Crunchy Slaw

Steps

1. Preheat BBQ hot plate or grill to medium (if using). Combine rice, water and a pinch of salt in a pot, stir and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat, leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Grate first carrot and set half aside for slaw. Add remaining half carrot, along with all Asian chicken patty ingredients to a medium bowl and mix well. Scoop out heaped tablespoons of mixture and shape into golf ball-sized balls then flatten slightly into patties.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties for 3-4 minutes each side, until cooked through. Remove from pan and cover to rest for a few minutes. Alternatively cook patties on BBQ.
4. In a small bowl, mix all creamy dressing ingredients together. Dice cucumber 1cm; thinly slice lettuce; grate second carrot; thinly slice spring onions (if using).
5. Add veggies to a large bowl, along with reserved grated carrot and toss with 2 tablespoons of creamy dressing (reserve remainder). Season to taste.
6. To serve, spoon ¾ cup cooked rice per person onto each plate and top with crunchy slaw and a few Asian chicken patties. Dollop over any remaining creamy dressing.