Thai Bites

Posted on July 15, 2014

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Hi! How you doing? I just called in to share these tasty things.

I had plans of making them again and taking proper photos, rather than these Instagram’s from my phone, but I’m busy cooking and shooting for someone else at the moment (this is a very good thing!) so here’s a quick Instapost.

These ‘Thai style’ patties are made using minced turkey breast which is reasonably cheap and low in fat – bonus.

The fry & steam technique makes them crispy and tender at the same time. The addictive qualities come from the coriander and chilli.

They make a good filling for wraps: Just add some chilli sauce and shredded lettuce. They’d be excellent as a starter too, for people who still do that sort of thing.

I can’t seem to grow coriander without it bolting to seed so I always buy a bunch to have in the fridge. I sit it in a small tumbler of water and put a bag over the hole thing, sealed with a rubber band at the base. Like that, in its own little atmosphere, it can last for a couple of weeks. There’s not much that can’t be pimped with chilli and coriander.

Let me know if you try these…they are quite delicious.

Thai Bites (makes 18)

500g Turkey Mince (or minced pork)
2 finely chopped Spring Onions
1 Egg
1 tablespoon of Soy Sauce
2 teaspoons Fish Sauce
1-2 teaspoons of Thai Green Curry Paste – to taste
Juice of ½ a Lime
1 handful of Panko Crumbs (or breadcrumbs)
Small bunch of Coriander including stalks, chopped
½ Hot Red Chilli, sliced
2 large pinches of Salt

To cook: some vegetable oil, ½ cup of water mixed with 2 tablespoons of soy sauce.

  1. Mix all the ingredients together well in a bowl.
  2. Add panko/breadcrumbs until the mixture is still soft but not too wet.
  3. Cover and chill the mix for 30 minutes or more in the fridge to let it firm up.
  4. With slightly wet hands form balls of mixture about the size of a golf ball.
  5. Flatten them into little burger shapes.
  6. Heat a lidded frying pan with a little vegetable oil over a medium/high heat.
  7. Fry half of the patties on one side, then flip and cook the other side until lightly browned.
  8. Pour half of the water/soy mix into the hot pan.
  9. Cover with a lid and allow to steam for around 5 minutes.
  10. You can swish them around in the sticky gravy a little at the end.
  11. Wipe out the pan and repeat with the second batch.

PS: I have since made these with minced pork and they are really tasty. I also ran out of green curry paste so made them with massaman curry paste…equally good.