Green Curry Chicken Patties With Thai Noodle Salad

These low-fat chicken patties are perfect for easy, stress-free mid-week dining.

  • 400g chicken mince
  • 2 tablespoons Thai green curry paste
  • 1 green onion, finely chopped
  • 2 tablespoons finely chopped fresh coriander
  • 1/4 cup peanut oil
  • 200g pad Thai rice noodles
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon caster sugar
  • 1 long red chilli, finely chopped
  • 1 garlic clove, crushed
  • 125g cherry tomatoes, halved
  • 1 carrot, peeled into ribbons
  • 1/2 red onion, halved, thinly sliced
  • 1 cup fresh mint leaves, torn
  • 1 cup fresh coriander leaves, plus extra to serve

Combine mince, curry paste, green onion and finely chopped coriander in a large bowl. Using wet hands, shape heaped tablespoons of mixture into patties. Place on a baking tray lined with baking paper.

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add 1/2 the patties. Cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with 1 tablespoon oil and remaining patties.

Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.

Combine vinegar, fish sauce, sugar, chilli, garlic and remaining oil in a jug. Stir until sugar is dissolved. Place noodles, patties, tomato, carrot, red onion, mint and coriander leaves in a bowl. Toss gently to combine. Drizzle with dressing. Serve sprinkled with extra coriander.