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Passport & Plate - Thai Chicken Tasties

Thailand | Thursday, January 29, 2015 | 4 photos

Ingredients (makes about 6-8 Tasties):
2 tbsp freshly chopped coriander/cilantro
3 tbsp lime juice
1 egg white
250grams lean chicken mince (beef, turkey or pork if preferred)
2 tbsp fresh grated ginger
Pinch of black pepper
1 tsp chilli flakes
1/2 white onion
2 diced button mushrooms
1/2 medium carrot, grated
Coconut Oil for pan

Ingredients for sauce:
1 tsp coriander
2 tsp lime juice
1 tsp vinegar
1 tsp rice vinegar
1 tsp honey or palm sugar
1/2 tsp fish sauce
1/2 tsp lemongrass
1 tsp finely diced onion
1/2 tsp finely diced garlic or garlic salt
1 tsp finely grated ginger
1 tsp Tamarind paste


How to prepare this recipe
Method for chicken tasties:
Mix all ingredients with chicken mince adding mushrooms and carrot last. Use your hands to really push the seasoning through.
Once mixed, roll into balls ready to cook.
Heat pan with oil and place 2-3 balls in at a time, flattening as you go.
Flip and cook until juices run clear, but meat is still moist.

Sauce (for serving):
Mix all ingredients together in a bowl, add a little water if mixture is too dense.

I served mine on a bed of grated carrot, spinach and diced mango with a drizzle of the above mentioned sauce. For extra kick, add that sauce into the mix before cooking the patties or drizzle over top afterwards. If you're me - you would probably do both.


The story behind this recipe
Having just lost my job (wait, where'd it go?), I decided to skip my fav thai restaurant and have a go at creating a meal based on what I had at home. It all started with coriander... and my love of Mango.

Full of nutritional wows; this recipe was built to soothe the heartache I was experiencing, keep me full (protein plus), and satisfy the sugar kick I was craving. It's full of essential vitamins and minerals, and when combined, the flavours collide to create an explosion of YUM that cannot be beat.

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