INGREDIENTS
500g chicken mince
1 egg, beaten
1/2 cup (35g) fresh breadcrumbs
1 tbs fish sauce
1 tbs red curry paste
2 tbs finely chopped coriander root
1 small red chilli, seeds removed, finely chopped
4 spring onions, finely chopped
1/4 cup (60ml) sunflower oil
Iceberg lettuce, to serve
Lime wedges, to serve
Sweet chilli sauce, to serve
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HOW TO MAKE
1.Place the mince, egg, breadcrumbs, fish sauce, curry paste, coriander root, chilli and spring onion in a bowl and use your hands to combine.
2.Using tablespoonfuls of mixture, shape into 24 small patties, pressing to flatten slightly. Transfer to a large baking tray and chill for 15 minutes.
3.Heat oil in a frypan over medium-high heat. Cook the patties for 2 minutes each side or until cooked through.
4.Serve cakes with the lettuce leaves, lime wedges and sweet chilli sauce.
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