Thai Chicken Patties

Ingredients

• 4 litres peanut oil
• 1 kilogram minced chicken
• 2 birds eye chillies thinly sliced
• 1 bunch coriander roughly chopped
• 1 tablespoon soy sauce
• 5 shallots roots removed, thinly sliced
• 2 teaspoons sesame oil
• 1 tablespoon corn flour

Dipping Sauce

• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon palm sugar grated
• 1 tablespoon cucumber finely diced
• 1 birds eye chilli thinly sliced
• 1 lime juice only

Directions

1. Fill a 4 litre deep fryer with the oil and preheat a to 180°C.
2. Place the chicken, chilli, coriander, soy, shallots, sesame oil and cornflour into the food processor bowl and pulse until chunky, but combined. Roll into 1 tablespoon sized balls and set aside.
3. Place into the deep fryer basket in batches of 10, adding them one at a time so that they do not stick. Cook for approximately 5-6 minutes or until golden brown. Allow to cool on paper towel. Repeat until all patties are cooked.
4. Place the dipping sauce ingredients into a sealable jar and shake until the sugar has dissolved, approximately 1 minute. Serve with chicken patties.