Makes 12, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
500g minced chicken
1 free-range egg, beaten
½ cup of breadcrumbs
1 tbs fish sauce
2 tsp Thai curry paste
4 spring onions, chopped
1 cup of chopped coriander
1 chilli, deseeded & chopped
Oil for shallow frying
TO SERVE
Iceberg lettuce leaves
Lime wedges
Coriander sprigs
Soy sauce mixed with sesame seeds
METHOD
Place the minced chicken, egg, breadcrumbs, fish sauce, curry paste, chilli, coriander 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 the oil in a shallow pan over medium-high heat.
Fry the patties for two minutes on each side until golden.
Serve on a bed of lettuce with lime wedges, coriander sprigs and soy sauce.
