Thai Spiced Chicken Patties

This recipe works in combination with: Chicken, Tarragon & Leek Pie. This recipe features in these meal plans: Impress for Less.

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
Thai Spiced Chicken Patties photo

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  1. 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.
  2. 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.
  3. 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.
  4. Cook the rice according to the packet instructions.
  5. 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.
  6. 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.

Cook's tips

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.

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