Krapow chicken cakes with green mango salad and sticky rice

Ingredients

• 1kg chicken mince
• 1 large red onion
• 2 garlic cloves
• 1 inch of grated ginger
• 3 tablespoons of chopped thai basil ( use regular basil or mint if unavailable)
• 1/2 cup bread crumbs (gluten free bread crumbs to make GF)
• 3 tbsp fish sauce
• 1/2 tsp cracked pepper
• 1 tbsp pure maple syrup
• 1 large green mango (for salad)
• 2 carrots (for salad)
• 1 head of cos lettuce (for salad)
• 6 tbsp fish sauce (for dressing)
• 2 limes (for dressing)
• 6 tbsp pure maple syrup (for dressing)
• 6 tbsp water (for dressing)
• 1 tbsp cider Vinegar (for dressing)
• 3 cups glutinous rice (sticky rice)
• 3 cups water
• 1egg
• Fresh chilli for garnishing

Method

1. Put onion, garlic, ginger, carrot and basil in food processor and blend until finely chopped. You want it small enough that chunky bits won't make your patties fall apart. Add this mix to a large bowl.
2. Add the 1kg chicken mince to this mixture and mix through 1/2 cup bread crumbs, 1 egg, 1/2 tsp cracked pepper, 3 tbsp fish sauce and 1 tbsp pure maple. mix well with hands
3. Your mixture is ready for balling! Roll the mix into medium round balls and flatten into roughly 8cm wide patties, 2cm thick. This mixture makes roughly 16 chicken cakes.
4. Bbq on a medium heat and spray the grill with coconut oil before grilling. Cook 5 minutes each side or until cooked through. Or fry in skillet or pan with 2 tbsp coconut oil 5 minutes each side or until cooked through.
5. Now to share my secret sticky rice method. I use my instant pot preasure cooker! Simply add 3 cups glutinous rice and 3 cups water, set your preasure cooker to rice setting and press start. Make sure to release preasure as soon as it's finished. I have tried this method with 3 different preasure cookers and all seem to work perfectly! To keep this recipe simple if you don't have a preasure cooker, jasime rice works just fine - follow the instructions on your rice bag
6. Whilst the rice is cooking, peel the green mango with a peeler and cut the flesh from around the stone. Julienne the mango ( chop thin,long and skinny), thinly slice cucumber ( remove some skin for cleaner flavour), and thinly slice cos lettuce.
7. Now to Mix the salad dressing ingredients in a small bowl or glass jar. Juice 2 limes, add 6 tbsp fish sauce, 6 tbsp pure maple, 6tbsp water, 1 tbsp cider Vinegar and mix or shake well.
8. Dress the salad with half of the dressing and the other half we will poor over the sticky rice once served.
9. Dish up time! Possition your sticky rice, Krapow chicken cakes and salad in a bowl next to each other. Garnish with dressing over sticky rice and fresh chilli!
10. ENJOY! Notes: -If you ditch the rice, this is a fabulous hearty salad!-Add chilli to chicken cakes for extra kick!-I'm a mum and my toddler loves munching on these chicken cakes with a side of plain green mango, give it a try!- If you can't get green mango, try honey dew melon, green apple or regular ripe mango is delicious too!

Product used in recipe

• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML