• 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 root ginger, 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)

Finely chop the spring onions and coriander in a food processor or with a knife. 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 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.

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