These mouth watering patties are packed with oriental herbs such as fresh lemongrass and fragrant coriander.

Ingredients

350g skinless chicken breast or thigh fillets, roughly chopped

1 tbsp fish sauce

100g fresh white breadcrumbs

2 tbsp coriander, roughly chopped

3 spring onions, finely sliced

100ml coconut milk

1 medium egg

juice of 1 lime

4 tbsp sunflower oil

4 tbsp sweet chilli sauce

2 tbsp rice wine or dry sherry

Method

Place the chicken, Shemin’s Thai Red Curry Paste and fish sauce in a food processor, and blend into a paste. Add the breadcrumbs, coriander, spring onions, coconut milk, egg and lime juice, then pulse until combined.
Divide the mixture into 24 and shape into circular patties. To make the shaping easier, fill a small bowl of water and use this to wet your hands, as the mixture will be quite sticky. Leave to cool in the fridge for at least 30 minutes.
Heat 2 tbsp of oil in a pan and fry the patties in batches, adding more oil when necessary. Fry each batch for 4 minutes on each side, or until the patties are brown all over and cooked through.
Mix the sweet chilli sauce and rice wine to create your dip. Serve hot and enjoy!

Serves 6

Recipes

Thai Chicken Patties