Lilydale’s Chicken Banh Mi
Prep time: 15 minutes
Cooking time: 10 minutes
500gm Lilydale chicken mince
2 garlic cloves, crushed
3 cm piece ginger, finely grated
2 tbsp coriander leaves, finely chopped +extra sprigs, to serve
¼ cup Japanese mayonnaise
2 tsp Sriracha sauce
4 long crusty wholemeal rolls, split
2 cups baby Asian leaves
1 carrot, peeled into ribbons
1 cucumber, cut into matchsticks
½ small red onion, thinly sliced
Fresh chilli, thinly sliced, green onions, thinly sliced, lime wedges, to serve
1. Place chicken mince, garlic, ginger and coriander in a large bowl. Season and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into an oval-shaped pattie (1cm thick). Repeat to make 12 patties.
2. Heat a lightly oiled char-grill pan over medium-high heat and cook patties for 2 to 3 minutes each side or until charred and cooked through.
3. Combine mayonnaise and Sriracha sauce in a small bowl.
4. Spread rolls with mayonnaise, top with leaves, carrot, cucumber, red onion and patties. Top with chilli and green onions and serve with lime wedges.