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RECIPES
SPICY CHICKEN PATTIES
Serves 6–8 as part of an appetiser
INGREDIENTS
2 long red chillies, seeds removed and halved
2 stalks lemongrass, white part only, roughly
chopped
2 cloves garlic
5cm knob ginger, peeled and sliced
800g chicken breast, diced into large pieces
½ cup picked coriander leaves
¼ cup fish sauce
2 teaspoons sesame oil
Vegetable oil for shallow frying
SWEET CHILLI SAUCE
INGREDIENTS
1 cup (250ml) rice wine vinegar
¾ cup (165g) white sugar
2 large read chillies, seeds removed, finely
chopped
METHOD
1. To make the dipping sauce: Combine
the vinegar, sugar and salt in a small
saucepan. Cook, stirring over a low heat
until the sugar has dissolved. Increase
heat to high and cook for about 5
minutes or until the liquid has reduced
and is syrupy. Remove from heat; stir in
chillies and set aside until cool.
2. Place chillies, lemongrass, garlic and
ginger into the small chopper bowl and
process until finely chopped. Transfer
to large processor bowl with the
Quad blade inserted and add chicken,
coriander, fish sauce and sesame oil.
Process until meat is finely minced and
paste is evenly distributed – about 5
seconds.
3. Wet hands with cold water and form
chicken into small patties. Cook patties
in vegetable oil over medium heat for
4-5 minutes or until golden on the
outside and cooked through.
Serve with sweet chilli sauce