| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 400 g Chicken Mince
- 1/4 cup Coriander Leaves chopped plus extra leaves to serve
- 4 green Onions sliced
- 2 tablespoons Fish Sauce
- 1 Worcestershire Sauce lightly beaten
- 1 tablespoon Zest and Juice of 1 Lemon
- 1 clove Vegetable Stock cube crushed
- 2 tablespoons Vegetable Oil
- 4 soft Damper Bread Rolls halved, toasted
- 4 Wombok Cabbage leaves torn
- 1 yellow dried Split Peas peeled, shaved
- 1 Cucumber shaved
For Mayonnaise:
- 1/4 cup whole-egg Mayonnaise
- 1 tablespoon sweet Chilli Sauce
- 1 Lemon Grass stalk white only, chopped
Ingredients
For Mayonnaise:
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Instructions
- In a bowl combine mince, coriander, onion, sauce, egg, sugar and garlic.
- Season.
- Mix well.
- Shape mixture into 4 equal sized patties.
- Place on a tray.
- Chill, covered for 30 minutes.
- Heat oil in a frying pan on medium.
- Fry patties 4 or 5 minutes each side.
- Keep warm.
- Top base of each roll with wombok, a pattie, carrot, cucumber, coriander leaves and mayonnaise.
- Finish with remaining half of roll.
Mayonnaise:
- In a small bowl, combine mayonnaise, sweet chilli sauce and chopped white lemon grass stalk.
Recipe Notes
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