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Sweet chilli lamb patties with Asian slaw, coconut rice & sweet chilli mayo recipe

Sweet chilli lamb patties with Asian slaw, coconut rice & sweet chilli mayo

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Medium pot or rice cooker
  • 2 Medium bowls
  • 1 Frypan
  • 1 Small bowl

Ingredients

Rice

  • 1 cup jasmine rice
  • 2 tbsp maple syrup
  • 400 ml coconut milk

Patties

  • 1 zucchini
  • 1 bunch mint or dried mint
  • 600 g lamb mince or beef mince
  • ¼ cup panko breadcrumbs or gluten-free breadcrumbs
  • 2 tbsp sweet chilli sauce
  • 1 tbsp olive oil

Sweet chilli mayo

  • ¼ cup kewpie mayonnaise
  • 2 tbsp sweet chilli sauce

Asian slaw

  • 1 cucumber
  • 2 cups Asian slaw mix
  • 1 lime optional

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice, 2 tbsp maple syrup and 400 ml coconut milk. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until the coconut milk is absorbed. Fluff rice with a fork.

Make patties

  • Grate 1 zucchini then squeeze out excess liquid using a tea towel or paper towel and add to a bowl. Finely chop 1 bunch mint, reserving a few leaves for garnishing. Add the zucchini, mint, 600 g lamb mince, ¼ cup panko breadcrumbs, 2 tbsp sweet chilli sauce and a pinch of salt to the bowl. Using damp hands and a ¼ measuring cup, scoop the mixture and shape it into patties.

Cook patties

  • Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the patties, turning, until browned and cooked through, about 5-8 minutes (cook in batches if needed). Remove from heat and cover to keep warm.

Make sweet chilli mayo

  • Meanwhile, combine ¼ cup kewpie mayonnaise and 2 tbsp sweet chilli sauce in a small bowl.

Make Asian slaw

  • Slice 1 cucumber in half lengthways, then thinly slice. In a bowl combine the cucumber, 2 cups Asian slaw mix and 1 tbsp of the sweet chilli mayo. Toss to combine and season with salt and pepper. Slice 1 lime into wedges.

To serve

  • Divide the Asian slaw and coconut rice between plates and top with the sweet chilli lamb patties. Serve with the sweet chilli mayo on the side for dipping and garnish with remaining mint leaves and a slice of lime for squeezing over.

Nutrition

Calories: 969kcal | Carbohydrates: 69g | Protein: 34g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 110mg | Sodium: 463mg | Potassium: 625mg | Fiber: 3g | Sugar: 19g | Calcium: 103mg | Iron: 6mg