These patties are a chicken version of the more well-known Thai Fish Cakes. Featuring chicken mince,
spring onions, coriander leaves, ginger, garlic, lime zest, egg, Thai Curry blend and rice flour.
The Asian Coleslaw complements the Chicken Patties perfectly.
500 g chicken mince*
1-2 spring onions, finely chopped
2 tbsp coriander leaves, chopped
2 tsp grated ginger
2 tsp finely chopped garlic
zest of 1 lime
½ egg, lightly beaten
2 tsp Spice Fusion Thai Curry blend
1½ cup or more rice flour
2 tbsp EV olive oil
Mix all ingredients except oil together.
With wet hands form into patties; refrigerate for 30 minutes if you have the time.
Heat oil in frying pan then cook patties, about 3-4 minutes each side or until golden brown and cooked through.
Serve with Asian Coleslaw.
ASIAN COLESLAW: Finely shredded cabbage, grated carrot, sliced red capsicum, finely sliced spring onions,
chopped coriander and mint.
DRESSING: 2 tbsp Hoisin sauce, 2 tbsp soy sauce, 1/3 cup rice vinegar, 1 tbsp sesame oil, 1 tbsp canola or
grapeseed oil, 1 tsp grated ginger, 1 tbsp brown sugar. Whisk all ingredients together and drizzle over salad.
*Substitute minced fish for the chicken to make Thai Fish Cakes.
