Step 1 Put chicken breast, egg white, fish sauce, ginger, lemongrass paste, coriander, half the shallots and two-thirds of the chilli in a food processor; blitz to combine until finely chopped.
Step 2 Shape 1/4 cupsful of mixture into 8 patties. Spray a pan with olive oil; set over medium heat. Cook patties, in batches, for 4 minutes per side, or until cooked through.
Step 3 Meanwhile, microwave rice according to packet instructions. Mix rice with coleslaw, snow peas, sesame seeds, lime juice and rice bran oil in a large salad bowl.
Step 4 Serve Thai chicken patties with vegie and rice salad, and garnish with remaining shallots and chilli.