Fill a large bowl with iced water and add the lemon juice and shaved fennel.

Place the snow peas in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain and add to the bowl with the fennel.

Toast the white and black sesame seeds in a large frying pan over medium–high heat for a few minutes or until golden. Transfer to a small bowl and set aside.

Whisk the egg whites in a bowl until foamy. Add the chicken mince, cashews, garlic chives, Thai basil and some salt and freshly ground black pepper and mix to combine. Using wet hands, shape the mixture into eight patties.

Return the frying pan to medium heat and add the peanut oil. Cook the chicken patties, turning once, for about 10 minutes or until golden brown and cooked through. Remove from the pan and drain on paper towel.

While the patties are cooking, combine the sesame oil, vinegar and honey in a large bowl and season with salt and pepper. Drain the snow peas and fennel well, then toss them with the dressing to coat.

Serve the hot patties with the salad, sprinkled with the toasted sesame seeds and with the lime wedges on the side.