M. Mottershead
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Thai Chicken Patties with dipping sauce




Serves 4 (16 patties)


For the patties:

• 4 chicken breasts, roughly chopped
• 1 clove garlic, finely chopped
• handful fresh coriander, finely chopped
• 4 dsp Tracklements Thai Jelly
• 4-6 tbsp plain flour

For the dipping sauce:

• 6 dsp Tracklements Thai Jelly
• handful fresh coriander, chopped
• 2 tsp red wine vinegar or water

Put all the ingredients, 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 8 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 the 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 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.