These are very simple patties that use just a few ingredients to create a flavoursome dish. Curly parsley has a more distinct flavour than Italian parsley, and partnering it with lemongrass creates a fresh and zingy patty that needs nothing more than a simple salad or some steamed vegetables to serve alongside. Where possible, choose free-range and/or organic chicken.
- 3tbsp - olive oil
- 1 - stick lemongrass, finely chopped
- 1/2 - red onion, finely chopped
- handful curly parsley, finely chopped (about 2 tablespoons)
- 500g - chicken mince
- salt and pepper for seasoning
- Heat a little olive oil in a non-stick frying pan over medium heat, and when hot add the lemongrass and onion. Cook for a few minutes until softened. Remove from the heat and let cool for a few minutes.
- Put the parsley, chicken mince and lemongrass/onion mixture in a bowl. Add in a little salt and pepper. It’s best to just lightly season, as you can always add salt and pepper to the finished dish. Mix well with a fork until the ingredients are combined.
- Using your hands, press the mince together in little patties that can fit inside the palm of your hand. Set them aside on a plate until you’ve used up all the mixture.
- Using the same pan you cooked the lemongrass in, heat another tablespoon of olive oil over medium heat. When hot, lay the patties in a pan and fry for 5 minutes. You will need to cook them in two or three batches depending on how big your pan is.
- Turn them over, and cover with a large saucepan lid or even a plate for 5 minutes.
- Take the lid off and fry for a further 5 minutes until well browned on each side.