Thai chicken cakes with pickled cabbage salad

Ingredients

• 3 cups rotisserie chicken, chopped
• 2 eggs
• 1/4 cup Thai basil leaves
• 2 tablespoons sweet chilli sauce, plus extra to serve
• 2 tablespoons fish sauce
• 1 tablespoon green curry paste
• 2 garlic cloves, chopped
• 2 kaffir lime leaves, finely chopped
• 1/4 cup peanut oil
• Pickled cabbage salad
• 3 cups cabbage, shredded
• 1 carrot, shredded
• 1 small red onion, thinly sliced
• 1 long red chilli, seeded, shredded
• 1/2 cup rice wine vinegar
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 100 grams rice vermicelli noodles, cooked following instructions
• 1/2 cup coriander leaves
• 1/2 cup mint leaves