Thai Style Chicken Patties
Thai Style Chicken Patties are not only low-fat they are delish. They go perfectly with Rice Noodle Salad with Mango Dressing.
Ingredients
- 1 pound boneless skinless chicken breast cut into 1 ½ inch pieces, or 1 pound ground chicken
- Juice and zest from 1 lime
- 1 teaspoon fish sauce
- 1 8-ounce can water chestnuts, drained
- ½ cup chopped green onion
- 1 jalapeño pepper chopped, seeded if desired
- 1 tablespoon chopped lemongrass when working with lemongrass, remove the tough outer layer, then slice the lower tender part discarding the tougher top
- 1 teaspoon minced fresh ginger
- ¼ cup chopped cilantro
- ¼ cup panko or as needed
- Salt and freshly ground pepper to taste
- 2 teaspoons vegetable oil I used rice bran oil
Instructions
- Using on/off pulses, pulse the chicken in the work bowl of a food processor along with the lime zest, juice, and fish sauce until coarsely chopped. Remove to a large bowl.
- Add the water chestnuts, green onion, jalapeño, lemongrass, and ginger to the food processor's bowl. Chop finely using on/off pulses. Add to the chicken along with the cilantro, panko, and a bit of salt and pepper. Use your hands to mix well.
- Take a small teaspoon full of the mixture and form into a ball, then set in the microwave for 30 seconds or until cooked; taste for seasonings, adjust with salt and pepper if needed.
- Form mixture into patties.
- Heat a skillet over medium heat until hot, add the oil then the patties. Cook, turning once until browned and cooked through; about 6 minutes per side. Serve hot.
Notes
Nutritional Information is provided for your convenience but may not be 100% accurate. Weight of a patty is 4 ounces uncooked.
Nutrition
Serving: 1 pattySodium: 364mgFiber: 3gCholesterol: 66mgCalories: 181kcalFat: 2gProtein: 29gCarbohydrates: 15g
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