Ingredients
250g packet microwaveable brown rice and quinoa
500g chicken mince
80g tube Thai stir-in seasoning
315g bag Thai-style salad kit
1/3 cup whole-egg mayonnaise
1 tblsp hot chilli sauce
4 soft rolls, split
Cooked frozen sweet potato chips, to serve
Method
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Heat rice according to packet directions. Transfer to a large bowl. Cool slightly. Add the chicken and seasoning. Mix well. Divide into four equal portions. Shape into patties.
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Heat an oiled, large, frying pan over a medium to high heat. Add patties. Cook for 2 minutes on each side. Cover with lid. Reduce heat to low. Cook, turning halfway through, for a further 6 minutes, or until cooked through. Remove.
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Meanwhile, place salad kit with crispy shallots and dressing sachets in a bowl. Toss well. Combine mayonnaise and chilli sauce in a separate bowl.
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To assemble, spread mayonnaise mixture over base of rolls. Top with patties and salad. Replace tops. Serve with sweet potato chips.
