READY IN: 35 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 25 MINUTES
THAI CHICKEN CAKES
600g chicken mince
6 tablespoons panko breadcrumbs
2 teaspoons store-bought Thai red or green curry paste or 4 teaspoons homemade
Thai red or green curry paste
2 tablespoons lemon or lime juice
4 teaspoons fish sauce
2 cloves garlic, minced
2 teaspoons finely grated ginger
100g green beans, trimmed and very finely sliced
1 tablespoon oil
MANGO, COURGETTE AND QUINOA SALAD
1 ½ cups water
1 cup quinoa
½ teaspoon salt
4 spring onions, finely sliced
1 mango, peeled and roughly diced
2 tablespoons extra virgin olive oil
4 teaspoons soy sauce
¼ cup rice vinegar
2 teaspoons fish sauce
2 teaspoons runny honey
½ cup coriander leaves
PREHEAT oven to 200°C. Line an oven tray with baking paper.
1 In a large bowl mix together all Thai chicken cake ingredients (except oil) with clean hands. Use a quarter cup measure to scoop mixture out and shape into patties. Place on a plate and refrigerate while you prepare quinoa salad.
2 Bring water to the boil in a medium pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and clearance to steam, still covered, for a further eight minutes. Do not lift lid at any time during cooking.
3 While quinoa is cooking prepare rest of meal. Mix all dressing ingredients together in a small bowl. Use a vegetable peeler to peel courgettes into long ribbons (stopping when you get to the core). Finely slice the core. Place vegetables and mango in a large bowl.
4 Heat oil in a large fry-pan (preferably non-stick) on medium to high heat. Fry chicken cakes for about 2 minutes each side, until golden, pushing down on them slightly with a fish slice to help create a crust (they don’t need to be fully cooked yet). Transfer to prepared tray and bake for a further 7–9 minutes or until cooked through. Transfer to a plate lined with paper towels and rest, covered, for 2–3minutes.
5 Add cooked quinoa and dressing to bowl with vegetables and mango. Toss to combine.
TO SERVE divide mango, courgette and quinoa salad between bowls and top with a few Thai chicken cakes. Garnish with coriander.