Asian Rissoles with Noodles & Salad
Serves 4
   500g lean beef mince
   1/4 cup coconut cream
   4 spring onions, finely sliced
   1 tbsp fresh ginger, grated
   2 cloves garlic, crushed
   300g packet egg noodles
   3 tomatoes, sliced
   2 Lebanese cucumbers, sliced
   1 cup bean sprouts
   1/2 cup roasted peanuts
   1/2 bunch coriander, picked
Dressing:
   1/4 cup sweet chilli sauce
   1 tbsp fish sauce
   1 tbsp fresh lime juice
   1 tbsp soy sauce

   In a large bowl combine mince, coconut milk, shallots, ginger and garlic. Mix well to combine. Divide mixture into 12 and shape into small patties. Place on a lightly oiled BBQ grill and cook until well browned for 10 minutes.
   Cook noodles in boiling water until tender, drain and keep warm.
   Combine all salad ingredients in a bowl, pour over the combined dressing ingredients, mix well.
   Serve patties on top of noodles, and spoon over salad. Serve immediately.
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