Thai Chicken Cakes & Noodle Salad


1 small chicken, no skin or bones
Or 4 large chicken thighs, no skin or bone
1 1/2 tbsp grated ginger
1 tbsp finely chopped lemongrass
4 shallots, roughly chopped
Vegetable oil
250g noodles, soaked and drained
2 carrots, peeled and grated
1 cup mint leaves
1 cup Vietnamese mint leaves
1 cup coriander leaves (optional)
100g kewpie mayonnaise
1 tbsp fish sauce
1-2 tbsp lime juice
1 tbsp palm sugar
50g crunchy noodles

Cut the chicken into pieces. Place ginger, lemongrass and shallots in a food processor and blend for a few minutes. Add chicken and blend until well combined. Remove and shape into cakes or patties. Heat a little vegetable oil in a non-stick fry pan over a medium heat. Fry cakes on both sides until golden and cooked through.

Place noodles, carrot and herbs on a bowl and toss to combine. Mix mayonnaise, fish sauce, lime juice and sugar to make the dressing. Dress noodles and top with chicken cakes and crunchy noodles.

Serves 4.