Pure Wasabi by Coppersfolly

This exciting recipe was supplied by Christie Connelly of Fig & Cherry who first tried Pure Wasabi at the Taste of Sydney Festival held in March 2009 in Sydney.

To find out more about Christie's fabulous food tastes follow her on her website and blog at www.figandcherry.com

Her blog has comments about the recipe

This recipe serves 4

Don’t be alarmed by the long list of ingredients. Once you’ve got them all prepared, the rest of the cooking process is super easy.

100g vermicelli rice noodles

500g chicken mince

4-5 kaffir lime leaves, centre stem removed and finely sliced

1 green chilli, deseeded and finely chopped

1 bunch coriander, leaves, stems and roots finely chopped

2 garlic cloves, crushed

1 tablespoon soy sauce

2 tablespoons fish sauce

1 tablespoon sesame oil

1/2 lime, juiced

2 teaspoons wasabi

1 egg, lightly beaten

4 tablespoons peanut oil, for pan frying

1. Soak the rice noodles in warm water until softened (about 15 minutes). Drain and roughly chop into shorter lengths.
2. Add the rice noodles and all the remaining ingredients except the peanut oil to a large bowl and mix thoroughly. It’s best to use your hands for this.
3. With wet hands shape the mixture into 8 even patties and chill, covered, for 30 minutes to firm them up. Pre-heat the oven to 180C/350F.
4. Heat a large frying pan and add half the peanut oil. Fry 4 of the patties for 2-3 minutes each side and transfer to a baking dish. Repeat with the remaining oil and patties.
5. Place in the oven to finish cooking (about 15-20 minutes). Serve with salad or steamed vegetables and extra wasabi on the side.