Wednesday, March 2, 2011

Thai flavoured chicken patties with creamed vegetables

Another yummy dish rich in flavour! As you might have noticed, I use a lot of spices, and this dish contains several of my favourite ones.

The burgers/patties/balls/whatever you want to call them are seasoned with a lot of garlic, fish sauce, chili, ginger and coriander, and the vegetables are creamed in a bit of cononut milk and philadelphia cheese, and a hint of green curry. It all tastes very thai!

 The finished product

Take minced chicken breast

Chop One carrot, one leek and some garlic into small, small cubes.

Mix the vegetables and the chicken with two eggs, 2 table spoons of fish sauce, chili, ginger powder and a lot of coriander powder, maybe a table spoon.

You can use any veg you like for this 'stew', I used red cabbage, cauliflower and broccoli. It does not only taste good, it looks really nice with the colours together as well.

Shape the chicken mix into semi small patties and fry in a pan with a lot of butter. If you have used enough fish sauce in the mix, there is no need for salt.

I mixed some coconut milk and green currynpaste to put in the veg mix to avoid the currypaste getting lumpy and not mixing with the veg. I used maybe 2 teaspoons of curry paste.

Mix the curry/coconut into the vegetables together with half a pack of Philadelphia and add another deciliter of coconut milk. Then just let it simmer until the patties are done.

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