Are you ready for a taste sensation? Then you must give these Asian chicken patties a try. They are full of flavour, moist and golden while just being downright delicious! They’re very moreish, just ask my husband, who could eat these everyday if I made them! Without sounding too greedy, these are something we could easily eat the whole batch in one sitting, that’s how good they are.
And talk about versatile! These patties are fantastic enjoyed with this fresh & healthy coleslaw, served in lettuce cups, with a warm noodle dish or even enjoy them in a slider bun. However you enjoy these little morsels of goodness, you will be making these again and again – I make these at least every couple of weeks, especially as they’re a perfect meal for the warmer weather we’re having
Inspired by Poh & Co, these Asian chicken patties are full of flavour using only a few ingredients. All of the ingredients are staples in most pantries. You can be easily find them all at your supermarket or Asian grocery store. The thing that makes these chicken patties amazing is when they’re finished off with my personal favourite ingredient sesame oil.
Enjoy as an appetiser or as a meal (these are always a meal for us as we can’t stop at just one or two!) or even enjoy for a get together, party or BBQ you’re having on the weekend. And trust me when I say this – make double the batch as they will go really quickly. Even the kids will love them – omit the chilli flakes for them though!
Sesame oil is used as a flavour enhancer, used mainly to finish off a dish. It shouldn’t be used like olive oil to fry food, as it doesn’t have a high smoking point.
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If you’re not a coriander fan, substitute with Vietnamese basil or parsley would be fine.
SERVES: 3-4 people
500 grams chicken mince
1 garlic clove, minced/grated
2 teaspoons fish sauce
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons raw sugar
1 tablespoon honey
2 tablespoons self raising flour
2 tablespoons peanut oil to fry
100mls lime juice
1½ tablespoons fish sauce
2 tablespoons raw sugar
1 teaspoon chilli flakes
¼ red cabbage, finely shredded
1 carrot, grated/shredded
2 spring (green) onions, finely sliced
2 sprigs coriander leaves only
TO MAKE THE CHICKEN PATTIES:
Combine all ingredients, except for the peanut oil, in a large bowl. Using your hands, mix thoroughly until the mixture is smooth. Cover with glad/cling wrap and place in the fridge for 2 hours. Remove from the fridge half an hour before cooking.
Using water, moisten hands to roll the mixture into small balls – heap a teaspoon to make ping-pong size meatballs. Place the meatballs on plate, flattening them as you place them, until all mixture is used.
Heat the peanut oil in a frypan on medium/high heat and place the patties in. Cook until golden, about 2-3 minutes each side. Remove them onto a paper towel lined plate & cover with foil to keep warm.
TO MAKE THE DRESSING:
Mix all ingredients together in a small measuring jug until the sugar dissolves. Set aside until needed.
TO MAKE THE ASIAN SLAW:
Place all ingredients together in a large bowl.
Pour dressing over the slaw and mix well. Place a heaped amount of slaw in the middle of a plate, bowl or wooden board and top with 4 or 5 chicken patties. Pour a couple of drops of sesame oil on each patties and top with as much (or little) chilli flakes.