One of the (many) fun things about being a food blogger is that I get to check out other writers’ stuff, and share it with you. I have such creative and talented people in my networks, and it’s really inspiring! I recently got a copy of Eat Drink Paleo in the mail from Irena Macri, and it’s been so much fun to read through.
Amelia has already made breakfast from it (the Chia Banana Porridge) and declared it one of the best breakfasts she’s ever made! I asked Irena if I could share one of her recipes with you all, and she agreed. I think these Asian Chicken Patties sound super delicious, and I can’t wait to make them myself. They are perfect for summer weather, and I can see whipping up a double batch and freezing them, then broiling some in the oven for a quick meal when I don’t have time to cook. I do that all of the time with Chelo Kebabs, and could use another flavor profile for those last-minute meals!
Asian Chicken Patties
What You’ll Need
- 800g chicken mince (a little under two pounds)
- 2 eggs
- 1 long red chilli, finely diced
- 2 garlic cloves, finely diced
- 2 tablespoons diced fresh cilantro (coriander, for non-Americans)
- 1 tablespoon diced Thai basil leaves
- 3 tablespoons diced green onion
- a thumb-sized piece of fresh ginger, grated
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- zest of 1 lime
- 2 tablespoons lime juice
- 2 tablespoons coconut oil for cooking
- To serve, 2 medium cucumbers, sliced into ribbons
What to do
- Combine all ingredients in a mixing bowl and use your hand to mash and incorporate. Roll into golf-size balls and flatten slightly.
- Heat coconut oil to sizzling hot and cook the chicken patties on medium heat for 5–7 minutes on each side.
- Serve with fresh cucumber, Thai basil and a spicy dipping sauce on the side.
An extra tip:
You can use the same recipe for pork and beef mince instead of chicken. Cooked patties will last for 2–3 days in the fridge and for up to a month in the freezer. They can be added to curry sauces and broken into chunks for Asian omelets.
Use dressing for Asian coleslaw, Thai beef salad, oysters or over a grilled piece of fish. Toss through some Asian greens or use as a dipping sauce for grilled chicken wings.
Asian Twang Dressing/ Dipping Sauce
What You’ll Need
What to Do:
Whisk all of the ingredients together into a bowl! You’re done!
I hope you enjoy this recipe! I am loving going through Eat Drink Paleo (here’s the link for readers in Australia, UK, and New Zealand). Irena has so many wonderful, fresh ideas. Here are just a few recipes I am looking forward to trying: her Hazelnut Pancakes with Blood Orange Sauce, Harissa Chorizo Egg Crepes, Poached Coconut Chicken Salad, Basque Sardines, and her Cherry Macaroons.
Here’s a little peak at the different categories in her cookbook, along with the beautiful recipes she shares. Doesn’t it look like fun?
Thanks for letting me share, Irena!
What warm weather meals have you been cooking up lately?