Boost your everyday chicken rissoles with zingy and fresh Thai flavours. You’ll find that a kilo of chicken mince makes a lot of patties, so why not have some for dinner and then freeze some uncooked patties for another time? Or make them to entertain, served warm to your guests with a sweet chilli sauce for dipping.
How to make Thai chicken patties: key tips
When chopping your ingredients, be sure to chop them very finely, as the mince won’t stick to large pieces of vegies or herbs and you risk your patties breaking up as they cook.
The easiest way to form the patties is to use clean wet hands to roll your mince mixture into large golf balls and then flatten slightly. Having wet hands will prevent the mixture from sticking to your fingers.
If you have the time, place a tray of patties into the fridge for around 30 minutes to firm up a little, then cook the patties in batches in a frying pan, turning, for 4 minutes or until browned nicely and cooked through.
Key ingredients in this Thai chicken patties recipe
Chicken mince is low-budget and works very well with the Thai flavours of this recipe. Pork mince would also do just fine.
Sweet chilli sauce gives these patties a mild chilli hit, but also a little sweetness. You can add a bit more or use a little less, depending on how you like it.
The fresh breadcrumbs and egg act as ‘binders’ in these patties, holding all those delicious elements together and helping to prevent the patties from breaking up while cooking. The breadcrumbs also keep these patties lovely and moist, plus add bulk while keeping the costs down.
Enjoying these Thai flavours? Here are some more flavour-filled Thai recipes to try, as well as a host of Thai curry recipes for feeding a crowd.
This recipe was originally submitted by Tee, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 kg chicken mince
- 1/3 cup coriander
- 3 garlic cloves crushed
- 3 tbs fish sauce
- 3 tsp Thai seasoning
- 1 tbs lime rind, finely grated
- 1/2 cup sweet chilli sauce
- 4 shallots thinly sliced
- 1 red capsicum finely chopped
- 3 eggs beaten
- 3 cups fresh breadcrumbs
- 1 tbs peanut oil
- 1 cup plain flour
Method
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Step 1Place all ingredients except for the peanut oil and the flour in a large bowl and mix thoroughly.
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Step 2Roll a little larger than golf ball size and flatten. Shape into little patties approximately 1 cm thick.
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Step 3Place onto a lightly flour dusted plate or baking paper.
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Step 4Lightly dust the top of the patties with flour.
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Step 5Heat peanut oil in a large frypan and cook patties at medium heat for 2 minutes each side or until cooked through.
Recipe Notes
How can I serve these Thai chicken patties?
For a dinner, I like to serve these chicken patties on a bed of steamed rice with a fresh Asian-style salad alongside. To make a dipping sauce to serve with the patties when entertaining, combine 1 cup sour cream, ⅓ cup sweet chilli sauce and chopped coriander, to taste, in a bowl.
How do I prepare these Thai chicken patties ahead of time?
Once you’ve shaped your patties, place them on a tray and then cover the tray with a sheet of baking paper and then plastic wrap to stop them drying out. Place the tray in the fridge for 1-2 days, before cooking.
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