Thai Chicken Patties Food

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THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE



Thai chicken cakes with sweet chilli sauce image

A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main - just serve with sweet chilli sauce.

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

2 large boneless, skinless chicken breasts (about 175g), cubed
1 garlic clove , roughly chopped
small piece fresh root ginger , peeled and roughly chopped
1 small onion , roughly chopped
4 tbsp fresh coriander , plus a few sprigs to garnish
1 green chilli , seeded and roughly chopped
2 tbsp olive oil
sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve

Steps:

  • Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
  • Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

Nutrition Facts : Calories 306 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.28 milligram of sodium

THAI CHICKEN PATTIES



Thai Chicken Patties image

Make and share this Thai Chicken Patties recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 1h20m

Yield 24 patties

Number Of Ingredients 8

500 g minced chicken breasts
2 tablespoons sweet chili sauce
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, crushed
1 tablespoon finely grated fresh lemon rind
1/3 cup sour cream
1 tablespoon sweet chili sauce
2 teaspoons fresh cilantro, finely chopped

Steps:

  • Combine the mince, sauce, cilantro, garlic and rind in a small bowl and mix well.
  • Wet your hands and shape the mixture into 24 patties.
  • Place onto a tray and refrigerate patties for 30 minutes, or longer.
  • Heat a small amount of oil in a non-stick pan and cook the patties in batches, until browned on both sides and cooked through.
  • To make the sauce, combine sour cream, chili sauce and cilantro in a small bowl.
  • Serve the patties alongside the sauce.

BREADED CHICKEN PATTIES



Breaded Chicken Patties image

This sounds great. We love chicken patties but I am afraid to know what is in them. I plan on making a few batches of these to freeze after the holidays are over. I got this from a TOH freezer meals book. Prep time is an estimate.

Provided by Margie99

Categories     Lunch/Snacks

Time 35m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 12

1/4 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons butter, divided
3 tablespoons flour
1 1/3 cups milk, divided
2 tablespoons minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
2 cups finely chopped chicken
1 cup dry bread, crumbs

Steps:

  • In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from heat, chill until completely cooled.
  • Shape chicken mixture into 6 patties using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in seperate shallow bowls.Roll patties in crumbs, then milk, then crumbs again.
  • In a large skillet cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato, if desired.
  • Uncooked patties may be frozen for up to 3 months. To prepare frozen patties, cook in butter for 5-6 minutes on each side or until golden brown.

THAI NOODLES WITH CHICKEN PATTIES (SOUP OR SALAD)



Thai Noodles With Chicken Patties (Soup or Salad) image

This recipe idea formed quickly when I saw the ingredients list - as I just simply love Thai food. There are two variations to making this dish - you can either make a salad or a soup (perfect for all seasons!). When trying out both versions, I realized that I liked the Chinese flat rice noodles for the salad which is oilier (sold in the chilling area in my supermarket), and pho, its Vietnamese counterpart which is sold in the dried form. The chicken patties may be used in other stir fries, or frozen after you've cooked them.

Provided by WaterMelon

Categories     Clear Soup

Time 55m

Yield 1 serving(s)

Number Of Ingredients 29

250 g ground chicken
2 tablespoons fresh basil, chopped (Thai basil preferably)
2 tablespoons cilantro, chopped
1 garlic clove, minced
2 thai birds eye chiles, minced (optional)
1/2 tablespoon soy sauce
1/2 tablespoon fish sauce
1/2 tablespoon lime juice
1 egg, lightly beaten
1 slice day-old bread, crushed into crumbs
1 teaspoon peanut oil
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
3 cups chicken stock
2 slices ginger (galangal if you can find it)
1 stalk lemongrass, cut into 1 ", pieces and bruised
1/2 tablespoon fish sauce
1/2 tablespoon soy sauce
1 teaspoon sesame oil
fresh ground black pepper, to taste
1 small carrot, cut into ribbons using peeler (approx 80g)
1 small red peppers or 1 small green pepper, julienned
4 medium shiitake mushrooms, sliced
1/2 cup bean sprouts
200 g chinese flat rice noodles (kway teow) or 200 g vietnamese dry rice noodles (pho, if using pho, soak in hot water for 5 mins and drain before using)
fresh cilantro
fresh basil leaf
chopped roasted cashews

Steps:

  • To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
  • Shape chicken mixture into patties (if you like, you can make chicken meatballs).
  • Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
  • Whisk together dressing/dipping sauce ingredients, set aside.
  • To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
  • You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
  • Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
  • If desired, cut the cooked patties into thin slices (for presentation) before serving.
  • To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
  • To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
  • Add vegetables to soup to blanch them for a few minutes.
  • To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
  • Top with the sliced chicken patties and garnish with basil/cilantro and cashews.

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