Wonderful THAI CHICKEN CAKES WITH MANGO, COURGETTE AND QUINOA SALAD

SERVES 4–5

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

2 courgettes

4 spring onions, finely sliced

1 mango, peeled and roughly diced

DRESSING

2 tablespoons extra virgin olive oil

4 teaspoons soy sauce

¼ cup rice vinegar

2 teaspoons fish sauce

2 teaspoons runny honey

TO SERVE

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.