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Thai Style Chicken Patties

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.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Poultry
Cuisine Thai
Servings 4 servings
Calories 181 kcal


  • 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
  • 1 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


  • Step 1Using 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.
  • Step 2Add the water chestnuts, green onion, jalapeño, lemongrass, and ginger to the bowl. Chop finely using on/off pulses. Add to the chicken along with the cilantro, panko, and a bit of salt and pepper. 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.
  • Step 3Heat 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.


Serving: 1gCalories: 181kcalCarbohydrates: 15gProtein: 29gFat: 2gCholesterol: 66mgSodium: 364mgFiber: 3g
Keyword chicken patty, quick dinner with ground chicken, Thai flavor
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