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A Perfect Pantry

Thai Chicken Patties

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    • PREP TIME
      5 min
    • COOK TIME
      6 min
    • READY TIME
      11 min
    • SERVINGS
      40 piece

    Ingredients

    • 4 litres peanut oil
    • 1 kilogram minced chicken
    • 2 birds eye chillies thinly sliced
    • 1 bunch coriander roughly chopped
    • 1 tablespoon soy sauce
    • 5 shallots roots removed, thinly sliced
    • 2 teaspoons sesame oil
    • 1 tablespoon corn flour
    Dipping Sauce
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon palm sugar grated
    • 1 tablespoon cucumber finely diced
    • 1 birds eye chilli thinly sliced
    • 1 lime juice only

    Directions

    1. Fill a 4 litre deep fryer with the oil and preheat a to 180°C.
    2. Place the chicken, chilli, coriander, soy, shallots, sesame oil and cornflour into the food processor bowl and pulse until chunky, but combined. Roll into 1 tablespoon sized balls and set aside.
    3. Place into the deep fryer basket in batches of 10, adding them one at a time so that they do not stick. Cook for approximately 5-6 minutes or until golden brown. Allow to cool on paper towel. Repeat until all patties are cooked.
    4. Place the dipping sauce ingredients into a sealable jar and shake until the sugar has dissolved, approximately 1 minute. Serve with chicken patties.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Stainless 3L Deep FryerStainless 3L Deep Fryer
    • Stainless 4L Deep FryerStainless 4L Deep Fryer
    • 550W Essentials Direct Drive Food Processor550W Essentials Direct Drive Food Processor
    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
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