Chicken patties with noodle salad

Drizzle a zesty lime and sweet chili sauce over these tasty chicken mince patties and rice noodle salad.

• 500g Coles RSPCA Approved Chicken Mince
• 1 garlic clove, crushed
• 1 tablespoon ginger, finely grated
• 1 tablespoon lemongrass paste
• 4 spring onions, thinly sliced
• 1 tablespoon peanut oil
• 100g rice vermicelli noodles
• 1 carrot, cut into matchsticks
• 1 Lebanese cucumber, seeded, thinly sliced
• 100g snow peas, trimmed, thinly sliced lengthways
• 1/2 cup coriander leaves
• 2 tablespoons sweet chilli sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice

Energy 1609kJ	Fat saturated 3.00g
Fat Total 14.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 34.00g	Dietary Fibre 6.00g
Protein 29.00g	Cholesterol mg
Sodium 792.00mg

All nutrition values are per serve.

1. Step 1

   Combine the chicken, garlic, ginger, lemongrass paste and half the spring onion in a large bowl. Season. Shape 1 tablespoon portions of mixture into patties.

2. Step 2

   Heat the oil in a large frying pan over medium-high heat. Cook the patties, in batches, for 3 mins each side or until browned and cooked through.

3. Step 3

   Meanwhile, cook the noodles following packet directions. Drain well. Combine the noodles, carrot, cucumber, snow peas, coriander and remaining spring onion in a large bowl.

4. Step 4

   Place the sweet chilli sauce, fish sauce and lime juice in a screw-top jar and shake to combine. Pour over noodle mixture. Toss to combine. Serve the chicken patties with the noodle salad.