Vietnamese Chicken Patties with Broccoslaw and Peanut Dressing

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 9, 2018.

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

Ingredients

PATTIES

500g lean ground chicken breasts
½-1 Tbsp Thai green curry paste
1 pack makrut spices
½ tsp honey
¼ tsp salt
2 tsp oil or spray oil

BROCCOSLAW

1 broccoli, florets and stalk diced 1-2cm
250g frozen corn *
1 bag slaw
1 capsicum, thinly sliced

DRESSING

1 sachet peanut butter
1 clove garlic, minced
Pinch of chilli flakes (optional)
3 Tbsp soy sauce
2 Tbsp water
1 Tbsp rice wine vinegar
¾ tsp honey

TO SERVE

1 pack sesame seeds
2 Tbsp chopped coriander *

Steps

Bring a medium pot of salted water to the boil.
Prep patties. In a large bowl, mix together all patty ingredients with a pinch of salt. Shape mixture into about 12 patties, 1.5cm thick.
Cook patties. Heat 1 tsp of oil or spray oil in a large fry-pan on medium-high heat. Cook first batch of patties for about 3 minutes each side, until golden and cooked through. Wipe pan clean, add 1 tsp oil or spray oil and return to heat to cook second batch of patties. Set aside, covered, to keep warm.
Prep & cook slaw. Cook broccoli and corn in pot of boiling water for 2-3 minutes, until tender. Drain well.
Prep & make dressing. In a small bowl, mix together all dressing ingredients.
Dress broccoslaw. In a large bowl, combine all broccoslaw ingredients with half of the dressing. Season.
To serve, divide broccoslaw between plates, top with patties and drizzle over remaining dressing. Sprinkle with sesame seeds and coriander.

Nutritional Information

Energy	1567 kj 375 kcal
Protein	38.6g
Carbohydrate	20.8g
Fat	13.6g