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Thai chicken patties in lettuce cups
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 3 (about 150g) purple Asian shallots, peeled
  • 1/2 bunch Thai basil, leaves picked
  • 1/2 bunch mint, leaves picked
  • 2 tsp finely grated lime rind
  • 600g minced chicken
  • 84.00 gm red curry paste
  • 150g rice noodles
  • 125ml sweet chilli sauce
  • 36.60 gm fish sauce
  • 31.50 gm lime juice
  • 36.80 gm vegetable oil
  • 12 butter lettuce leaves
Instructions:
  • Preheat oven to 180°C. Finely chop half of the shallots and set aside. Thinly slice the remaining shallots for serving. Coarsely chop half of the basil and mint leaves, reserving the rest.
  • Mix together the shallots, mint, basil, lime zest, chicken, egg yolk, and curry paste in a bowl. Season with salt and pepper. Divide into 12 portions and shape into balls using wet hands. Cover with plastic wrap and chill in the fridge on a tray.
  • Boil the rice noodles in a saucepan until tender, approximately 3 minutes. Then, refresh them under cold water and drain thoroughly.
  • Mix together the sweet chilli sauce, fish sauce, and lime juice in a small bowl.
  • Heat oil in a large pan over medium heat. Cook half of the patties for 3 minutes until lightly browned. Transfer to a baking tray. Repeat with the remaining patties and bake in the oven for 8 minutes until cooked through.
  • Serving suggestion: Lay noodles on lettuce, add patty, mint, basil, shallots, and drizzle with sweet chilli dressing. Serve promptly.

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