Spicy Asian Chicken And Noodle Patties - cooking recipe

Ingredients

9 oz vermicelli noodles
1 None large carrot, cut into matchsticks
1 oz cilantro, chopped
1/4 cup sweet chili sauce
1 tbsp fish sauce
1 tbsp sesame oil
1 lb chicken breasts, chopped
1/2 None small red onion, chopped
1 clove garlic, chopped
1 tbsp fresh ginger, grated
None None Vegetable oil, to shallow-fry
16 None small lettuce leaves, to serve
None None Lemon wedges, to serve

Preparation

Soak vermicelli in boiling water in a large heatproof bowl for 5 minutes. Stir to separate noodles, then drain. Refresh under cold water. Using kitchen scissors, cut into shorter lengths. Place half the vermicelli in a large bowl. Add carrot and half the cilantro and toss to combine. Set aside remaining vermicelli.
Meanwhile. whisk sauces and sesame oil in a small bowl. Set aside.
Line baking sheet with parchment paper. Process chicken. onion, garlic, ginger. remaining cilantro and 2 tablespoons of the sauce mixture in a food processor. Season to taste. Add remaining vermicelli; process until combined. Shape mixture into 16 patties. Place on prepared tray. Cover with plastic wrap and chill for 15 minutes.
Heat vegetable oil in a large frying pan over moderate heat. Shallow-fry patties, in batches, for 1-2 minutes each side or until browned and cooked. Using a slotted spoon, transfer to paper towels. Add remaining sauce mixture to carrot mixture. Toss to combine. Place lettuce on a serving plate. Fill with carrot mixture. Top each with a patty. Serve with lemon wedges.