Thai Patties with Lemongrass Rice and Coconut Yoghurt

Steps

1. Cook rice Bring a kettle to the boil. Combine rice, boiling water measure, lemongrass and lime paste and 3/4 tsp of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Make patties While rice cooks, finely dice onion and drain lentils. Mash lentils in a large bowl then add all remaining patty ingredients. Season and mix to combine well. Using a 1/4 cup measure, shape mixture into patties about 2cm-thick.
3. Cook patties Heat a drizzle of oil in a large fry-pan on medium-high heat and cook patties for 2-3 minutes each side, until browned and cooked through. Add a little more oil when turning patties over, to help them crisp up. Set aside on a paper towel to drain.
4. Make slaw While patties cook, prepare slaw. Thinly slice bok choy; peel and grate carrot; quarter cucumber lengthways and slice thinly. Toss together in a large bowl along with sweet chilli sauce and mayonnaise. Season to taste.
5. Serve rice topped with pattties, slaw and coconut yoghurt.