Serves 4
Preparation time 15 minutes, plus chilling, Cooking time 10 minutes
Ingredients:
3 tablespoons sesame seeds
4 spring onions
15 g (½ oz) coriander, plus extra to garnish
500 g (1 lb) minced chicken
1 tablespoon gluten-free light soy sauce
3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely grated
1 egg white
1 tablespoon sesame oil
1 tablespoon sunflower oil
spring onion curls, to garnish (optional)
8 tablespoons gluten-free Thai sweet chilli dipping sauce, to serve
Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.
Place the spring onions and coriander in a food processor and whizz until finely chopped. Alternatively, chop with a knife. Transfer to a bowl and mix with the chicken, toasted sesame seeds, soy sauce, ginger and egg white.
Divide the mixture into 20 mounds on a chopping board, then, using wet hands, shape into slightly flattened rounds. Chill for 1 hour (or longer if you have time).
Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre. Arrange on a serving plate and garnish with extra coriander leaves and spring onion curls, if liked. Serve with the chilli dipping sauce.
For baby leaf stir-fry with chilli, to serve as an accompaniment, heat 2 teaspoons sesame oil in the frying pan, add a 250 g (8 oz) pack ready-prepared baby leaf and baby vegetable stir-fry ingredients and stir-fry for 2–3 minutes until the vegetables are hot. Mix in 2 tablespoons gluten-free light soy sauce and 1 tablespoon gluten-free Thai sweet chilli dipping sauce. Calories per serving 54
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| thai sesame chicken patties |
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