4 cm (1 1/2 inch) length of trimmed lemon grass stalk, finely chopped
50 g (2 oz) chopped coriander
5 tablespoons chopped mint
1 tablespoon peeled and grated fresh root ginger
2 large garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tablespoon medium curry powder
200 g (7 oz) dried rice noodles
2 tablespoons sunflower oil, for brushing
salt and pepper
sweet chilli dipping sauce
Put the chicken, prawns, lemon grass, chopped herbs, ginger, garlic, red chilli and curry powder in a food processor or blender and blitz until fairly smooth. Using wet hands, divide the mixture into 12 portions and shape each portion into a cake. Transfer to a nonstick baking sheet, cover and chill for 8–10 minutes.
Meanwhile, cook the rice noodles according to the packet instructions, then drain and keep warm.
Brush the cakes with oil and season. Cook under a preheated medium-hot grill, turning once or twice, for about 10 minutes or until browned and just cooked through.
Transfer the cakes on to 4 serving plates and serve with the rice noodles, lime wedges and a sweet chilli dipping sauce.