Chicken & Mushroom Blended Vietnamese Patties with Vermicelli Salad

If you want to eat less meat, mushrooms are a great substitute! For a flavour-filled feast, give these delicious Vietnamese patties a go. 

Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

• 125g mushrooms, grated
• 375g chicken mince
• 2 shallots, finely chopped
• 2 sprigs coriander, finely chopped
• ½ red chilli, deseeded and finely chopped
• 1 egg
• ⅓ cup rice flour
• 1 tbsp peanut oil

Vermicelli Salad

• 125g dried vermicelli noodles
• 1 large carrot, peeled and grated or cut into matchsticks
• 1 Lebanese cucumber, sliced
• 3 shallots, sliced
• ¼ bunch coriander, roughly chopped
• ⅓ cup mint leaves, roughly chopped

Dressing

• Juice and zest of 1 lime
• ¼ cup fish sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 clove garlic, crushed
• ¼ large red chilli, finely chopped

Method

1. Add the ingredients for the chicken patties to a large bowl. Mix to combine then roll into 12-14 patties. Keep your hands wet when rolling the patties as the mixture will be quite sticky. Cover and refrigerate until ready to cook.
2. Fill a small saucepan with water and bring to a boil. Place the vermicelli noodles in the boiling water and allow to cook for 2-3 minutes. Remove the noodles from the water and rinse under cold running water. Set aside in a large bowl and allow to cool.
3. In the meantime, prepare the dressing by combining the ingredients for the dressing in a glass jar of jug. Shake or stir to combine.
4. Assemble the salad by adding the carrot, cucumber, shallots and herbs into the bowl with the vermicelli noodles. Add the dressing and toss to coat.
5. Heat oil in a large frying pan over medium heat. Cook chicken patties for 4-5 minutes on each side.
6. Serve the chicken patties on a bed of the vermicelli salad.

Recipe from: https://www.blenditarian.com.au/recipe/chicken-mushroom-blended-vietnamese-patties/