Vietnamese Chicken Patties with Broccoslaw and Peanut Dressing

Vietnamese Chicken Patties with Broccoslaw and Peanut Dressing

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 9, 2018.
Order Now
Order Now

Alternatively, you can cook the patties in the oven, on a lined oven tray. Brush patties with oil and cook at 220°C, for 8-10 minutes. This is a bit easier, but they may not get as golden.

Ingredients

PATTIES

  • 250g lean ground chicken breast
  • 1-2 tsp Thai green curry paste
  • 1 pack makrut spices
  • ¼ tsp honey

BROCCOSLAW

  • ½ broccoli, florets and stalk diced 1-2cm
  • 125g frozen corn
  • ½ bag slaw
  • ½ capsicum, thinly sliced

DRESSING

  • 1 Tbsp peanut butter
  • 1 clove garlic, minced
  • Pinch of chilli flakes (optional)
  • 1½ Tbsp soy sauce
  • 1 Tbsp water
  • 1½ tsp rice wine vinegar
  • ½ tsp honey

TO SERVE

  • 2 Tbsp chopped coriander
  • 1 Tbsp sesame seeds

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Prep patties. In a large bowl, mix together all patty ingredients with a pinch of salt. Shape mixture into about 6 patties, 1.5cm thick.
  3. Cook patties. Heat 1 tsp oil or spray oil in a large fry-pan on medium-high heat. Cook patties for about 3 minutes each side, until golden and cooked through. Set aside, covered. Reserve pan.
  4. Prep & cook slaw. Cook broccoli and corn in pot of boiling water for 2-3 minutes, until tender. Drain well.
  5. Make dressing. In a small bowl, mix together all dressing ingredients.
  6. Dress slaw. In a large bowl, combine all broccoslaw ingredients with half of the dressing. Season.
  7. Prep garnishes.
  8. To serve, divide broccoslaw between plates, top with patties and drizzle over remaining dressing. Sprinkle with sesame seeds and coriander.

Nutritional Information

Energy 1566 kj
374 kcal
Protein 37.9g
Carbohydrate 22.3g
Fat 13.2g