Chicken and corn patties with bok choy salad

Chicken and corn patties:

Ingredients:

200 grams minced chicken

100 grams corn kernels, drained

½ cup fresh breadcrumbs

3 spring onions, finely sliced

1/3 cup parsley, finely chopped

1 tablespoon soy sauce

1 tablespoon cornflour

1 egg, lightly beaten

1 tablespoon oil

Method:

1. Mix all of ingredients, except the oil, together in a medium-sized bowl. If the mixture is too wet add some more breadcrumbs.

2. Mould the mixture into small rounds, about 1 tablespoon in size and then flatten slightly. If they are too large they will fall apart during cooking.

3. Refrigerate the patties for 10 minutes before frying.

4. Heat the oil in a frying pan and cook the patties thoroughly, turning only once. Take care when frying as the corn may slit and pop cause a burn.

5. Drain on paper towel.

6. Serve the patties with bok choy salad.

Bok choy salad:

Ingredients:

½ bunch bok choy

10 grams butter

2 tablespoons pine nuts

2 spring onions, finely sliced

¼ packet Chinese fried noddles

Dressing:

Ingredients:

¼ cup olive oil

2 tablespoons cider vinegar

1 tablespoon soy sauce

2 tablespoons brown sugar

Method:

1. Wash the bok choy thoroughly, shake dry and shred finely

2. Heat the butter in a small saucepan and sauté the pine nuts until just beginning to brown. Remove from heat and drain on paper towel.

3. Sprinkle the sliced spring onions, pine nuts and Chinese fried noodles over the bok choy.

4. Prepare the dressing by mixing the olive oil, cider vinegar, soy sauce and brown sugar together in a small jug.

5. Pour dressing over bok choy and serve.