Manual Sage BFP800 - the Kitchen Wizz Pro (page 45 of 54) (English)

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SPICY CHICKEN PATTIES

Serves 6–8 as part of an appetiser

INGREDIENTS

2 long red chillies, seeds removed and halved

2 stalks lemongrass, white part only,

roughly chopped

2 cloves garlic

5cm knob ginger, peeled and sliced

800g chicken breast, diced into large pieces

½ cup picked coriander leaves

¼ cup ﬁsh sauce

2 teaspoons sesame oil

Vegetable oil for shallow frying

SWEET CHILLI SAUCE

INGREDIENTS

1 cup (250ml) rice wine vinegar

¾ cup (165g) white sugar

2 large read chillies, seeds removed,

ﬁnely chopped

METHOD

1. To make the dipping sauce: Combine

the vinegar, sugar and salt in a small

saucepan. Cook, stirring over a low

heat until the sugar has dissolved.

Increase heat to high and cook for about

5 minutes or until the liquid has reduced

and is syrupy. Remove from heat; stir in

chillies and set aside until cool.

2. Place chillies, lemongrass, garlic and

ginger into the small chopper bowl

and process until ﬁnely chopped.

Transfer to large processor bowl with

the Quad blade inserted and add

chicken, coriander, ﬁsh sauce and

sesame oil. Process until meat is ﬁnely

minced and paste is evenly distributed

– about 5 seconds.

3. Wet hands with cold water and form

chicken into small patties. Cook patties

in vegetable oil over medium heat for

4–5 minutes or until golden on the

outside and cooked through.

Serve with sweet chilli sauce

RECIPES FROM SAGE

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Sage BFP800 - the Kitchen Wizz Pro Manual

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