Serves 4
chicken mince 500g
spring onions 4, finely chopped
lemongrass 1 stalk, woody leaves removed and very finely chopped
ginger 1 tbsp, grated
egg white 1
tamarind paste 2 tbsp
salt and pepper to season
olive oil 2 tbsp
iceberg lettuce leaves to serve
rice noodles cooked, to serve (try Blue Dragon available at gourmet stores)
THE PAPAYA SALSA
papaya 1, deseeded, peeled and diced
red onion 1/2, finely diced
green chilli 1, finely diced
cumin 1/2 tsp, ground
lime 1, juiced
olive oil 1 tbsp
salt and pepper to season
Put the chicken mince, spring onions, lemongrass, ginger, egg white and tamarind paste in a bowl. Season and form into small patties. Heat the oil in a pan and cook them until golden on both sides and cooked through, about 5 minutes on each side.
Toss all the salsa ingredients with olive oil and season. Serve the patties with crisp lettuce leaves and noodles.