Thai Lentil Patties with Lemongrass Rice and Coconut Yoghurt

Steps

1. Combine rice, water, salt and lemongrass 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, rinse and drain lentils well. Finely dice onion. Mash lentils in a large bowl then add all remaining patty ingredients. Season and 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 mediumhigh heat. 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. While patties cook, prepare slaw. Thinly slice bok choy; 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.
5. Once rice has finished steaming, finely chop kalettes and fold through rice.
6. To serve, divide lemongrass rice and Thai lentil patties between bowls. Top with a handful of slaw and a dollop of coconut yoghurt.