sesame crusted chicken cakes w’ zesty lime & coriander noodles

Like many mama’s and papa’s my discovery of baby led weaning came about after Miss G. refused, wholeheartedly, to be spoon fed.

Day after day, for about a week I attempting to coax her into eating her pureed vegetables but her teeny tiny little lips remained tightly pursed in a defiant effort to ensure not a morsel of food made its way through.

Tricks, bribery and begging all failed and I reached all new lows the moment I began singing silly choo choo train songs in the hope she would take one minute mouthful.

My heart broke.

Coming from a food loving family I couldn’t imagine having a fussy little eater on my hands.

With no idea of what to do and riddled with anxiety I searched the net in the hope of finding other mum’s and dad’s experiencing the same drama.

I was so over the moon delighted to discover that yes I was not alone and yes there is an alternative.

Baby led weaning.

In those torturous moments failing miserably to spoon feed our gorgeous little girl I never would have imagined a mere five months later Miss G would be such a happy and very adventurous little eater.

Watching her happily nibble away at almost every meal offered to her I couldn’t be happier.

And todays sesame crusted chicken cakes with zesty lime and coriander noodles were another hit!

Spiked with coriander and a little sweet chill sauce and crusted in a gorgeously golden layer of sesame seeds these chicken cakes are absolutely delicious.  And when served alongside the zesty fresh noodles chock full of snow peas and coriander they make a simple and super healthy lunch or dinner.

To create your own sesame crusted chicken cakes and zesty lime & coriander noodles simply…

Begin by placing the chicken mince, fresh breadcrumbs, coriander and salt reduced sweet chilli sauce in a large bowl.  Mix to combine.

Take heaped tablespoon sized amounts of the mince mixture and shape into patties.  Place the sesame seeds on a plate and dip each chicken pattie into the sesame seeds covering all sides.

Heat a non stick fry pan to medium heat, drizzle in a little olive and fry the chicken cakes for 3-4 minutes each side or until golden and cooked through.

Place the cooked sesame crusted chicken cakes on a little paper towel to remove any excess oil.

Whilst the chicken cakes are happily frying away prepare the noodles.

Begin by placing the noodles and snow peas in a large bowl.  Cover with boiling water and stand for 3-4 minutes or until the noodles are softened.  Drain and return to the bowl.

Add the coriander, salt reduced sweet chilli sauce, lime juice and sesame oil and toss to combine.

Serve the zesty lime & coriander noodles alongside a couple of the gorgeously golden fried chicken cakes.

sesame crusted chicken cakes w’ zesty lime & coriander noodles 

adapted from Donna Hay, Fast, Fresh, Simple

INGREDIENTS

chicken cakes:

500 grams chicken mince

1/3 cup fresh breadcrumbs

2 tablespoons coriander, finely chopped

1 tablespoon salt reduced sweet chilli sauce

1/3 cup sesame seeds

1 tablespoon olive oil

noodles:

400 grams singapore noodles

1 large handful of snow peas, trimmed and thinly sliced

1/2 cup coriander leaves

1 tablespoon salt reduced sweet chilli sauce

1 tablespoon lime juice

1 teaspoon sesame oil

METHOD

Place the chicken mince, breadcrumbs, coriander and sweet chilli sauce in a large bowl.  Mix to combine.  Take heaped tablespoon amounts of the mince and shape into patties.  Place the sesame seeds on a plate and dip each chicken pattie into the sesame seeds covering all sides.  Heat a nonstick fry pan to medium heat, drizzle in a little olive oil and dry the chicken cakes for 3-4 minutes each side or until golden and cooked through.  Place on a plate lined with paper towel to remove any excess oil.

For the noodles; place the noodles and snow peas in a large heatproof bowl.  Cover with boiling water and stand for 3-4 minutes or until the noodles are softened.  Drain and return to bowl.  Add coriander, sweet chilli sauce, lime juice and sesame oil and toss to combine.

Serve the sesame crusted chicken cakes alongside a generous helping of the zesty lime & coriander noodles.

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