Thai Chicken Sesame Patties
Juicy Thai-style chicken patties flavoured with toasted sesame seeds, fresh coriander, spring onions, ginger and soy sauce. Served with sweet chilli dipping sauce, these golden patties are aromatic, savoury and gently spicy.
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
Serving: 210 gr | Calories: 286 kcal | koolhydraten: 18 g | Eiwitten: 30 g | Vet: 11 g | Verzadigd vet: 2 g | Natrium: 720 mg | Suiker: 13 g