Thai-style chicken patties

How to make Thai-style chicken patties recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
400 g (13 oz) minced chicken
400 g (13 oz) raw peeled tiger prawns
4 cm (1½ inch) length of trimmed lemon grass stalk, finely chopped
50 g (2 oz) fresh coriander, chopped
5 tablespoons chopped mint
1 tablespoon peeled and grated fresh root ginger
2 large garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tablespoon medium curry powder
200 g (7 oz) dried rice noodles
2 tablespoons sunflower oil, for brushing
salt and pepper
To serve
lime wedges
sweet chilli dipping sauce

Method:
Put the chicken, prawns, lemon grass, chopped herbs, ginger, garlic, red chilli and curry powder in a food processor or blender and blitz until fairly smooth. Using wet hands, divide the mixture into 12 portions and shape each portion into a patty.

Transfer to a nonstick baking sheet, cover and chill for 8–10 minutes. Meanwhile, cook the rice noodles according to the packet instructions, then drain and keep warm.Brush the patties with oil and season. Cook under a preheated medium-hot grill for about 10 minutes, turning once or twice, or until browned and just cooked through.

Transfer the patties on to 4 serving plates and serve with the rice noodles, lime wedges and a sweet chilli dipping sauce.

For chicken, prawn & lemon grass stir-fry:
Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 500 g (1 lb) minced chicken, 1 tablespoon green curry paste and 1 tablespoon lemon grass paste and stir-fry over a high heat for 3–4 minutes or until sealed and browned.

Stir in 300 g (10 oz) cooked peeled prawns, 1 tablespoon light soy sauce and 1 tablespoon fish sauce and heat for 3–4 minutes until piping hot. Serve with noodles. Total cooking time 10 minutes.

Thai-style chicken patties