Asian chicken patties with ginger
Prep:
10 mins
Cook:
15 mins
Create Asian flavours, roll into mini patties and serve with noodles and stir fry vegetables.
3 garlic cloves, roughly chopped
Thumb-sized piece ginger, chopped
4 spring onions, roughly chopped
4 skinless chicken thighs and 2 skinless breasts, cut into large chunks
½ a small bunch coriander, chopped
2-3 tbsp fish sauce
3 tbsp sunflower oil
300g egg noodles
250g stir-fry vegetables
½ tbsp soy sauce
Sweet chilli sauce, to serve
Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped.
Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined.
Using wet hands, shape the mince mixture into small patties.
Bring a large saucepan of water to the boil and cook the noodles following pack instructions.
Heat 2 tablespoons of the oil in a large pan and fry the patties for 4 minutes on each side until cooked through.
Remove from the pan, cover and keep warm.
Drain the noodles.
Heat the remaining oil in the pan and stir fry the vegetables over a high heat then add the noodles and soy sauce, stirring for a few minutes until everything is heated through.
Serve chicken patties with the stir fried mixture and sweet chilli sauce on the side.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Pasta & Noodles, Vegetables, Oil, Chilli, Garlic, Herbs, Ginger
Recipe Type
Family Dinners, Healthy, Quick Meals
Cuisine
Asian
Level of Difficulty
Easy
