Chicken patties like this are such a healthy and easy option when you want something tasty and quick for dinner. These patties are packed with delicious Asian flavours thanks to a good dollop of green curry paste, spring onion and plenty of coriander. Everything is mixed together in one bowl and fried up in the pan in a matter of minutes.
While the patties are frying, you can cook up some rice noodles or long grain rice to serve them with along with fresh sliced cucumber, tomato, extra coriander and whatever else you like!
- 400g chicken mince
- 2 tablespoons Thai green curry paste
- 1 spring onion, finely chopped
- 2 tablespoons finely chopped fresh coriander
- 1/4 cup peanut oil
1. Combine mince, curry paste, green onion and finely chopped coriander in a large bowl. Using wet hands, shape heaped tablespoons of mixture into patties. Place on a baking tray lined with baking paper.
2. Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add 1/2 the patties. Cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with 1 tablespoon oil and remaining patties.
3. Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.
4. Combine vinegar, fish sauce, sugar, chilli, garlic and remaining oil in a jug. Stir until sugar is dissolved. Place noodles, patties, tomato, carrot, red onion, mint and coriander leaves in a bowl. Toss gently to combine. Drizzle with dressing. Serve sprinkled with extra coriander.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here