Thai Chicken Sesame Patties
Equipment
- chopping board,
- Food processor
- Frying pan, large and nonstick
- Knife
Ingredients
- 15 g coriander plus extra for garnish
- 1 egg white
- 3.5 cm fresh root ginger peeled and finely grated
- 500 g chicken minced
- 1 tablespoon sesame oil
- 3 tablespoons sesame seeds
- 1 tablespoon soy sauce light and gluten-free
- 4 spring onions
- Spring onion curls for garnish, optional
- 1 tablespoon sunflower oil
- 8 tablespoons Thai sweet chilli dipping sauce gluten-free, to serve
Instructions
- Heat a nonstick frying pan over medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden and toasted.
- Set the sesame seeds aside to cool slightly.
- Place the spring onions and coriander in a food processor and process until finely chopped, or chop them finely with a knife.
- Transfer to a bowl and combine with the minced chicken, toasted sesame seeds, gluten-free soy sauce, ginger and egg white.
- Divide the mixture into 20 equal portions and, using wet hands, shape them into slightly flattened patties.
- Refrigerate the patties for 1 hour, or longer if convenient.
- Heat the sesame oil and sunflower oil in a large frying pan.
- Cook the patties for about 10 minutes, turning once or twice, until golden and completely cooked through.
- Arrange on a serving plate and garnish with extra coriander and spring onion curls, if desired.
- Serve hot with the Thai sweet chilli dipping sauce.
Notes & Wine Advice
Serving Suggestions
Serve the Thai Chicken Sesame Patties hot with gluten-free Thai sweet chilli dipping sauce. They work well as a Appetizer or Snack, while a larger portion with stir-fried vegetables makes an easy Main Course.Recipe Notes
Wet your hands before shaping the chicken mixture to prevent it from sticking. Chilling the patties for at least 1 hour helps them firm up and makes them easier to handle during cooking. Toast the sesame seeds before adding them to the mixture. This simple step develops their flavour and gives the patties a more pronounced sesame character.Variation
For the baby leaf stir-fry variation, heat 2 teaspoons sesame oil in a frying pan. Add 250 g ready-prepared baby leaf and baby vegetable stir-fry ingredients and cook for 2 to 3 minutes. Stir in 2 tablespoons gluten-free light soy sauce and 1 tablespoon gluten-free Thai sweet chilli dipping sauce. This accompaniment contains approximately 54 calories per serving.Storage Advice
Keep uncooked patties refrigerated until needed. Cooked patties should be cooled promptly and stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.Wine Advice
A fresh Riesling works particularly well with the ginger, coriander and sweet chilli sauce. A crisp Sauvignon Blanc is another good choice and complements the fresh herbs and lightly spicy Thai flavours.Nutrition values
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About Thai Chicken Sesame Patties
Thai Chicken Sesame Patties combine minced Chicken with toasted sesame seeds, fresh coriander, spring onions, ginger and gluten-free soy sauce. The small patties are fried until golden and served with Thai sweet chilli dipping sauce, creating a dish with savoury, aromatic, sweet and mildly spicy flavours.
Toasting the Sesame Seeds
The recipe begins by dry-frying the sesame seeds in a nonstick pan. Toasting them for approximately 2 minutes develops their naturally nutty flavour and gives them a more noticeable presence in the finished patties.
Stir them frequently because sesame seeds are small and can darken quickly. Once golden, remove them from the pan and set them aside while the remaining ingredients are prepared.
Preparing the Chicken Mixture
Spring onions and coriander are finely chopped in a food processor before being combined with the minced chicken. A knife can be used instead when a food processor is unavailable.
Fresh ginger, gluten-free light soy sauce, toasted sesame seeds and egg white complete the mixture. The egg white helps bind the ingredients without adding a heavy texture.
Shaping the Patties
The mixture is divided into 20 portions, producing five small patties per serving. Wet hands make the relatively sticky chicken mixture much easier to shape.
Flatten each portion slightly rather than making round meatballs. The increased surface area helps the patties cook evenly and creates more golden exterior during frying.
Why the Patties Need Chilling
Once shaped, the patties are refrigerated for at least 1 hour. This resting period helps them become firmer and reduces the chance of them breaking when transferred to the frying pan.
They can be chilled for longer when preparing the recipe ahead, making them useful for a Party where some of the preparation needs to be completed in advance.
Cooking the Chicken Patties
A combination of sesame oil and sunflower oil is used for frying. Sesame oil reinforces the flavour already provided by the toasted seeds, while sunflower oil provides additional cooking fat.
Cook the patties for approximately 10 minutes, turning them once or twice. Because they contain minced poultry, the centres need to be completely cooked before serving.
Serving with Sweet Chilli Sauce
Thai sweet chilli dipping sauce provides sweetness, acidity and mild heat. Serve it separately so each person can add as much as preferred.
Extra coriander leaves and spring onion curls make a simple garnish. For a more substantial meal, combine the patties with vegetables, rice or another suitable Side Dish.
Thai Flavours
Ginger, coriander, spring onions, sesame and sweet chilli sauce give these patties their Asian character, while the original recipe specifically identifies them with Thailand. The flavours are distinctive without requiring a long list of spices.
The small size also makes the patties flexible. They can be served as finger food, an appetiser or as part of a larger dinner.
Baby Leaf Stir-Fry
The original recipe suggests a quick vegetable stir-fry as an accompaniment. Ready-prepared baby leaves and vegetables are cooked briefly in sesame oil and finished with gluten-free soy sauce and Thai sweet chilli dipping sauce.
This provides a simple vegetable side that uses many of the same flavours as the chicken patties and contains approximately 54 calories per serving.
Food Safety
Minced chicken must be cooked thoroughly because harmful bacteria can be present throughout the meat. Keep raw chicken refrigerated, prevent it from coming into contact with ready-to-eat ingredients and wash hands and utensils carefully after handling it.
For current guidance on safely preparing and cooking poultry, consult the U.S. Food and Drug Administration food-safety information.
Thai Chicken Sesame Patties are a versatile Poultry recipe that combines juicy minced chicken with toasted sesame, ginger and fresh herbs. Served with sweet chilli sauce, they work equally well as small party bites or as the centre of a complete meal.