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Banh Mi
Serves 4
Preparation time: 40 minutes
Cooking time: approx. 5 minutes
Difficulty: *
Pink Mayonnaise
- 150g mayonnaise
- 1 tbsp ketchup
- 1 tbsp tomato paste
- 1 pinch cayenne pepper
- 1 pinch crushed pink peppercorns
Chicken Patties
- 450g chicken breast
- 1 egg
- 1 Melba toast
Assemble
- 1 green onion
- 1 tbsp chopped coriander
- 2 baguettes
- 1 cucumber
- 1 carrot
- ½ Black radish
- 1 small bunch mint
- Prepare the mayonnaise by combining the ingredients.
- Place the chopped up chicken, the Melba toast and the chopped coriander in a blender. Add the egg, season with salt and pepper and mix until well-blended.
- Lightly moisten your hands, scoop out a small amount of the mixture and using your hands, shape into a small ball, then lightly flatten each piece with the palm of your hand. Repeat until there is no mixture left. Set aside.
- Peel the carrot and black radish. Rinse the cucumber. Julienne the vegetables and finely mince the onion.
- Turn on the barbeque and cook the chicken patties for a few minutes on both sides until they are nicely coloured.
- Slice the baguette in half lengthwise. Spread each half of the baguette with the pink mayonnaise. Garnish with the vegetables and place the chicken patties on top. Top with the other half of the baguette. Serve immediately with fresh mint.
