Thai Chicken Patties

A Thai-style starter of dubious provenance (ie: originating in Sharjah), ideal with a green papaya salad, these hot, sour little patties have a kick but are truly tasty. The recipe calls for minced chicken: I prefer to chop a couple of largeish chicken breast finely to achieve this, but I’m just being perverse - you can always buy it minced. Don’t forget to wash the lime in warm water and give it a quick scrub to remove the wax before you grate it.

Ingredients

• 300g chicken, minced
• 2 tsp light soy sauce
• 1 lime, juice and grated zest
• 2 cloves garlic, grated
• 2” ginger, grated
• 1 tsp salt
• 1 tsp fresh peppercorns, finely chopped

Mix all of the ingredients together and leave to marinate for as long as you can, ideally an hour or so. Shape and squeeze into eight balls, flatten and fry off in a little oil for 3-4 minutes each side. Serve, 2 to a plate with a wee pile of green papaya salad!