Thai Spiced Chicken Patties
Thai spiced chicken patties served with a chilli dipping sauce and Thai jasmine rice.
- 2 skinless chicken breast fillets
- 2 limes, juiced
- 1 bunch of spring onions, finely sliced
- 2 tsp Thai fish sauce
- 60g of plain white flour
- 28g of fresh coriander, coarsely chopped
- 1 lemon grass stalk, finely shredded
- 280g of Thai jasmine rice
- 1 fresh red chilli, deseeded and chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp fresh ginger, grated
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 4 tbsp vegetable oil
- Serves: 4
- Course: Main Course
- Preparation time: 15 mins
- Cooking time: 20 mins
- Price per person: £2.07
- Store cupboard: Cook's
- Calories per serving: 517
- 5-a-day per serving: 0.8
- Print Recipe
- First make the chicken pattie mix. Chop the chicken into small pieces, then place in a food processor with the lemon grass, coriander (reserving a little for garnish), garlic, 1 tsp ginger, half of the spring onions, 1 tbsp soy sauce, 1 tbsp sesame oil, the juice from half of 1 lime and half of the fresh red chilli. Pulse the mix for 20 seconds, or until broken down. Set aside for 20 minutes to allow the flavours to develop.
- Meanwhile, to make the chilli dipping sauce, mix together the fish sauce, honey, 2 tsp ginger, 2 tbsp soy sauce, the juice from half of 1 lime and the remaining half of the fresh red chilli, season to taste with salt and pepper and set aside.
- To finish the patties, stir 2 tbsp flour into the chicken mix and season with salt and pepper. (Hint: you can fry off a little of the pattie mix to check the seasoning.) Divide into 4 equal portions and then shape each portion into 4 patties 2cm thick. Lightly dust the patties with the remaining flour.
- Cook the rice according to the packet instructions.
- While the rice is cooking, heat the vegetable oil in a frying pan and fry the patties for 3-4 minutes on each side, or until cooked through and golden coloured.
- Cut the remaining lime into quarters. Serve the patties with the rice and the chilli dipping sauce and garnish with the lime quarters and remaining spring onions and coriander.
A food processor is needed for this recipe, if you do not own one finely chop the ingredients with a sharp knife instead. The leftover lemongrass can be kept fresh for 10 days in the fridge, or 4 months in the freezer. It should be washed, chopped and dried and placed in the freezer in a bag.
Add a comment
Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)