Makes 12, prep time 10 minutes, cooking time 10 minutes
500g minced chicken
1 free-range egg, beaten
½ cup breadcrumbs
1 tbs fish sauce
2–2½ tsp Thai red curry paste
4 spring onions, chopped
1 cup of chopped coriander
1 seeded red chilli, finely chopped
Oil for shallow frying
Iceberg lettuce leaves
Soy sauce mixed with sesame seeds
Place the chicken, egg, breadcrumbs, fish sauce, Thai curry paste, coriander, chilli and spring onion in a bowl and combine.
Using a spoon divide the mixture into 12, roll into balls, then flatten.
Transfer to a lined baking tray and chill for 15 minutes.
Heat oil in a frying pan over medium-high heat. Shallow fry the patties for two minutes on each side until golden.
Serve on a bed of lettuce leaves with lime wedges, coriander sprigs and soy sauce.