Lemongrass Chicken Patties (bún chả-style)
- Yield:21 patties
- Time:27 mins show details
Inspired by the patties served with the incredible Vietnamese dish bún chả, this is a leaner, high-protein alternative for whenever the craving arises.
Ingredients
- seasonings
- 8 gramsmint leaves, coarsely chopped
- 41 gramsgarlic, minced
- 70 gramssoy sauce, (I used Kikkoman - adjust quantity by type used)
- 11 gramsginger, minced
- 3 gramsred chilli flakes
- 14 dropslemongrass extract, (I use Holy Lama Naturals)
- 50 gramstomato ketchup
- 5 gramsbutter / neutral oil / cooking spray optional
- protein
- 1050 gramschicken breast, minced
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Equipment
- mixing bowls
- nonstick pan
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Preparation
- 1 min
mix the seasonings and aromatics in a bowl (adjust to your preferences if required)
- 1 min
add seasoning mix to the raw chicken mince and mix thoroughly
dip your fingers into a bowl of water, then grab some of the mixture and shape it into a ball (60g each makes a good size)
- 5 mins
repeat until the mixture is all used up, then wash your hands and heat up a nonstick pan
- 20 mins
add a tiny bit of cooking spray to the pan, and begin cooking the patties on medium-high heat
Notes
~69 kcal per patty (Pr 11.8g · CHO 1.5g · Fat 1.3g)
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