I’d like to say this was inspired by my lovely friend Julieanne who we visited in South Africa last month, but in truth it was just downright stolen. In fairness, I did adapt it a little, but by necessity, as I didn’t have all the ingredients required and I did have a few limes knocking about that needed used up. The adaptations worked well though and the great thing about these is that the heat can be turned up or down according to taste. Two to three of these would make a substantial starter or you could serve up four per person with some thai rice and steamed pak choi for a main if preferred.
Serves 4 as a starter | 15 mins prep plus 10 mins cooking
- 2-3 boneless skinless chicken breasts minced (or use minced turkey if you can’t access minced chicken)
- 1 red chilli, finely chopped
- 1 clove garlic minced
- 2 cm piece root ginger chopped small or grated
- 1 tbsp thai fish sauce
- Juice of 1 lime
- 2 spring onions, finely chopped
- Small bunch coriander, finely chopped
- 1 tbsp groundnut oil
- Little gem lettuce
- Sweet chilli dipping sauce
You will also need…
- A meat mincer
- Cut the chicken breasts into large chunks and put through the mincer (unless you can buy chicken ready mined where you live). A medium grind is fine for this recipe.
- Mix all the other ingredients (except the lettuce and sweet chilli sauce) in with the chicken and season with salt and pepper.
- Using wet hands, shape the chicken into 8 small patties and meanwhile, heat the oil in a non-stick frying pan.
- When hot, fry each pattie for 5 mins or so each side until golden and cooked through.
- Wash 8 leaves of little gem lettuce and serve each pattie in a lettuce leaf with sweet chilli sauce on the side for dipping.