Thai chicken and coriander salad*

Porridge with berries

Patty Ingredients:

• 300g chicken mince
• 2 spring onion, finely sliced
• 1/2 small carrot, grated
• 1/2 clove garlic, crushed
• 1/2 chilli, finely sliced
• 1 tbsp chopped coriander
• 1/2 cm ginger, grated
• 1/2 tsp lime rind, very finely grated
• 1/2 egg

Salad Ingredients:

• 3/4 cup rice noodles, cooked.
• 6 cherry tomates, halved
• 1/3 red onion, finely sliced
• 1/2 carrot, thinly shaved
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh coriander leaves

Recipe:

Combine all patty ingredients and form into 3 small bite-sized patties and 1 large patty. Place on a try lined with baking paper. Heat oil in a large frypan and cook parties for about 5 minutes each side or until cooked through. Save the large patty for lunch tomorrow. Cook noodles following packet directions, drain. Toss rest of the salad ingredients together with noodles. Top with 3 bite-sized patties and drizzle with dressing. Serve with extra coriander.