Chicken Coriander And Sweet Chilli Patties Recipes

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
• Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

CHICKEN, CORIANDER, AND SWEET CHILLI PATTIES

Steps:

• Mix patty ingredients together, shape into 8 patties and pan fry with a little cooking spray.
• Mix dressing ingredients together, adding water a little at a time, to taste.
• Serve patties over salad and/or cooked rice with dressing drizzled over everything.

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
• Shape the chicken mixture into small cakes
• Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
• Serve immediately, with sweet chilli sauce and sliced spring onion.

CORIANDER TOMATO CHICKEN

Steps:

• Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
• Meanwhile, place the cilantro, garlic, chilly, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
• Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
• Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
• Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
• Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
• Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
• After ten minutes, uncover the pan and taste the sauce. Add salt as needed.