Name: Gingered chicken patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 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 noodle; 250g pack stir-fry vegetable; ½ tbsp soy sauce; sweet chilli sauce to serve

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Gingered chicken patties

Gingered chicken patties

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.18 ratingsRate

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Mix your chicken with garlic, ginger and coriander, roll into mini burgers and serve with noodles for one of your five-a-day

Freezable (uncooked patties only)

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Ingredients

Nutrition

Units:

MetricUS

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 noodle
250g pack stir-fry vegetable
½ tbsp soy sauce
sweet chilli sauce

to serve

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Nutrition: per serving

kcal567
fat19g
saturates4g
carbs55g
sugars4g
fibre5g
protein44g
salt2.5g

Method

step 1

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. Use wet hands to shape the mixture into 12 patties.
step 2

Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
step 3

Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

Recipe from Good Food magazine, June 2012

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A star rating of 4.7 out of 5.18 ratings

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