THE RECIPE JOURNAL · Main Course
Chicken Patties with Asian Flavors
These chicken patties are packed with vibrant Asian spices that bring a delicious twist to a classic favorite. Perfect for a quick lunch or dinner, they’re easy to make and full of flavor everyone will love.
FROM THE KITCHEN • Chicken Patties with Asian Flavors
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Heat some oil in a pan, then add chopped garlic and onions. Sauté for 2-3 minutes until fragrant. Toss in the carrot, capsicum, cabbage, and chicken, and stir everything together.
02
Step 2
Season with salt, chili flakes, and pepper. Give it a good mix and cook for another minute. Push the mixture to one side of the pan, add a bit more oil and flour on the empty side, and cook for a minute. Stir it all together, pour in the chicken stock, mix well, then turn off the heat and let it cool.
03
Step 3
In a large bowl, combine boiled potatoes, breadcrumbs, chopped coriander, and the cooled chicken mixture. Mix everything really well until it’s all combined.
04
Step 4
Take small portions of the mixture and shape them into patties. Dip each one into beaten eggs, then fry them in hot oil until they’re golden brown and crispy.
05
Step 5
Drain the patties on paper towels and serve warm. Enjoy!
Why you’ll love it
These patties are packed with bold, savory flavors that bring a fresh twist to a classic dish. They’re juicy and tender, with a perfect balance of spices and herbs that make every bite satisfying. Plus, they cook quickly, making them great for busy weeknights.
How to serve
Serve these patties with steamed jasmine rice or inside soft buns for a tasty sandwich. Add a side of crunchy cucumber salad or pickled vegetables to complement the flavors and add freshness to the meal.
Storage & leftovers
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them moist. They can also be frozen for up to 2 months; thaw fully before reheating.
