Thai Chicken Patties with Dipping Sauce
Posted on: April 19 2013
For the patties:
- 4 chicken breasts, roughly chopped
- 1 clove garlic, finely chopped
- handful fresh coriander, finely chopped
- 4 dsp Tracklements Thai Spice Jelly
- 4-6 tbsp plain flour
For the dipping sauce:
- 6 dsp Tracklements Thai Spice Jelly
- handful fresh coriander, chopped
- 2 tsp red wine vinegar or water
These are super as a starter or make them smaller and serve them up at your party as canapés!
Serves: 4 (makes approx 16 patties)
Put all the ingredients for the patties, except the flour, into a food processor and quickly whiz until smooth. Add approx 2 tbsp of flour, season well and mix together.
Cover your hands in the remaining flour and divide the mixture into 16 and shape into flat rounds (you may need to keep flouring your hands or add a little more flour to the mixture if it is too sticky).
Heat oil in a large heavy based frying pan and fry the patties, a few at a time, for 2-3 mins each side or until golden on the outside and cooked through.
Keep the patties warm in a low oven while you continue to cook the rest.
Put the Tracklements Thai Spice Jelly, coriander and vinegar or water into a small saucepan and heat through gently.
Serve the patties with the dipping sauce and a few green leaves.