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Spicy Thai chicken and noodle patties
Spicy Thai chicken and noodle patties
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Prep Time:
60 minutes
Cook Time:
16 minutes
Total Time:
76 minutes
Ingredients:
  • 1/4 x 250g packet dried rice vermicelli noodles
  • 2 garlic cloves, peeled
  • 2cm piece ginger, peeled, roughly chopped
  • 1 lemongrass stalk, trimmed, bruised, roughly chopped (see note)
  • 1 long red chilli, roughly chopped
  • 4 green onions, roughly chopped
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh coriander leaves
  • 600g chicken mince
  • 24.40 gm oyster sauce
  • 1 egg, lightly beaten
  • 250.00 ml fresh white breadcrumbs
  • Alfa One rice bran oil, for shallow frying
  • Asian salad greens, to serve
  • Chang's sweet chilli sauce, to serve
Instructions:
  • Place the noodles in a spacious bowl and pour over boiling water. Let them sit for 4 to 5 minutes until tender, then drain. Return the noodles to the bowl and cut them into 4cm pieces using scissors.
  • Combine garlic, ginger, lemongrass, chili, onion, mint, and coriander in a food processor. Pulse until finely chopped.
  • Combine the garlic mixture, minced, oyster sauce, egg, and breadcrumbs with the noodles. Use your hands to mix thoroughly. Shape 1/4 cup of the mixture into 12 patties and place them on a lined baking tray. Cover and refrigerate for 30 minutes before cooking.
  • In a frying pan over medium heat, fry the patties in batches for 4 minutes on each side until they are cooked through and golden. Serve alongside fresh salad greens and drizzle with sweet chili sauce.

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