Rice noodles with prawn and broad bean patties
serves
4
rice noodles with prawn and broad bean patties
A balanced mid-week meal created by Jamie Oliver that is light on calories and full of flavour.
Ingredients (16)
- 150g podded broad beans, blanched, skins removed
- 350g green prawns, peeled, deveined, chopped
- 4cm piece fresh ginger (20g), finely grated
- 1/2 bunch coriander, stalks finely chopped, leaves picked
- 2 tbs white sesame seeds, plus extra to serve
- 4 spring onions, roughly chopped
- 1 egg, lightly beaten
- 200g vermicelli rice noodles
- 1/3 cup (80ml) peanut oil
- Lime wedges and mint leaves, to serve
Chilli dressing
- 1/3 cup (80ml) soy sauce
- 1/3 cup (80ml) mirin
- 1 tbs sesame oil
- 1/4 cup (90g) honey
- 1 long red chilli, seeds removed,
- finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the broad beans, prawns, ginger, coriander stalks, sesame seeds, spring onion and egg in a small food processor and pulse until chopped.
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2.To make the chilli dressing, place all the ingredients in a small saucepan over low heat. Bring to a gentle simmer and cook, without stirring, for 8 minutes or until the dressing coats the back of a spoon. Remove from heat and set aside to cool slightly.
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3.Cook the noodles according to the packet instructions. Set aside. Heat peanut oil in a large frypan over medium heat. Using about 1 1/2 tbs for each, shape the prawn mixture into 12 patties. In 2 batches, cook patties, turning halfway, for 4 minutes or until golden.
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4.Using a slotted spoon, remove patties from pan and drain on paper towel. Repeat with remaining patties.
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5.Serve patties with vermicelli noodles, chilli dressing, lime wedges, mint, sesame seeds and coriander leaves.
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