Ingredients

• 21 ounces ground chicken
• 1 onion, finely grated
• 3 ounces fresh white breadcrumbs
• 1 garlic clove, crushed
• 1 stalk lemongrass, white part only, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons lime zest, finely grated
• 1 tablespoon fish sauce
• 2 teaspoons caster sugar
• light-flavoured oil, such as canola, for brushing
• 2 tablespoons caster sugar
• 2 tablespoons mirin or 2 tablespoons white vinegar
• 2 large carrots, cut into thin matchsticks
• 2 cups white cabbage, shredded
• 2 cups red cabbage, shredded
• 4 celery ribs, trimmed, cut into thin matchsticks
• 1 large red onion, thinly sliced
• 1 cup fresh mint leaves
• 1 cup cilantro leaf
• 1 tablespoon mirin or 1 tablespoon white vinegar
• 1 tablespoon caster sugar
• 1 1/2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 long red chilies, deseeded and finely chopped
• 1/2 teaspoon salt

Instructions

1. Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.

2. Shape into six patties, then cover and refrigerate for 30 minutes.

3. For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.

4. For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.

5. Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.

6. While the patties are cooking, put the white and red cabbage in a large mixing bowl.

7. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.

8. Add the dressing to the salad and toss together.

9. Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.