Serves 4
Preparation time 15 minutes, plus chilling
Cooking time 10 minutes
4 spring onions
15 g (½ oz) fresh coriander, plus extra to garnish
500 g (1 lb) minced chicken
3 tablespoons sesame seeds, toasted
1 tablespoon light soy sauce
3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely grated
1 egg white
1 tablespoon sesame oil
1 tablespoon sunflower oil
Thai sweet chilli dipping sauce, to serve
spring onion curls, to garnish (optional)
Chop the spring onions and coriander finely in a food processor or with a knife. Put in a bowl and mix with the chicken, sesame seeds, soy sauce, ginger and egg white.
Divide the mixture into 20 mounds on a chopping board, then shape into slightly flattened rounds with wetted hands. Chill in the refrigerator for 1 hour (or longer if you have time).
Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre.
Arrange on a serving plate with a small bowl of chilli dipping sauce in the centre. Garnish with extra coriander leaves and spring onion curls, if liked.
For baby leaf stir-fry with chilli, to serve as an accompaniment, heat 2 teaspoons sesame oil in the same pan used to cook the patties. Add a 250 g (8 oz) pack of ready-prepared baby leaf and baby vegetable stir-fry ingredients and stir-fry for 2–3 minutes until the vegetables are hot. Mix in 2 tablespoons light soy sauce and 1 tablespoon Thai sweet chilli dipping sauce. Serve in a side bowl with the chicken patties.