Spicy Thai chicken and noodle patties

Spicy Thai chicken and noodle patties

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The ingredient of Spicy Thai chicken and noodle patties

  1. 1/4 x 250g packet Changs dried rice vermicelli noodles
  2. 2 garlic cloves, peeled
  3. 2cm piece ginger, peeled, roughly chopped
  4. 1 lemongrass stalk, trimmed, bruised, roughly chopped (see note)
  5. 1 long red chilli, roughly chopped
  6. 4 green onions, roughly chopped
  7. 1/4 cup fresh mint leaves
  8. 1/4 cup fresh coriander leaves
  9. 600g chicken mince
  10. 1 tablespoon Changs oyster sauce
  11. 1 egg, lightly beaten
  12. 1 cup fresh white breadcrumbs
  13. Alfa One rice bran oil, for shallow frying
  14. Asian salad greens, to serve
  15. Changs sweet chilli sauce, to serve

The instruction how to make Spicy Thai chicken and noodle patties

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until noodles are tender. Drain. Return noodles to bowl. Using scissors, cut into 4cm lengths.
  2. Meanwhile, place garlic, ginger, lemongrass, chilli, onion, mint and coriander in a processor. Process until finely chopped.
  3. Add garlic mixture, mince, oyster sauce, egg and breadcrumbs to noodles. Using hands, mix to combine. Using 1/4 cup mixture at a time, shape into 12 patties. Place on a lined baking tray. Cover and refrigerate for 30 minutes.
  4. Heat oil in a frying pan over medium heat. Cook patties, in batches, for 4 minutes each side or until cooked through and golden. Serve with salad greens and sweet chilli sauce.

Nutritions of Spicy Thai chicken and noodle patties

fatContent: 461.27 calories
saturatedFatContent: 19.5 grams fat
carbohydrateContent: 52 grams saturated fat
sugarContent: 35.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35.1 grams protein
sodiumContent: 182 milligrams cholesterol

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