Friday - - Recipe Cards -

Prep time 45 mins Cook­ing time 15 mins Makes 24 125ml crunchy peanut but­ter 1 tbsp brown sugar 1 tbsp Thai red curry paste 1 tbsp Thai fish sauce 1 tsp soy sauce 1 tbsp sweet chilli sauce Zest and juice of 1 small lime or lemon 350g chicken mince 60g fresh white bread­crumbs 2 tbsp finely chopped co­rian­der Oil, for fry­ing 24 mini bread rolls Com­bine the peanut but­ter, sugar, curry paste, fish sauce, soy sauce, chilli sauce, lime zest and juice and whisk un­til smooth. Add the mince, bread­crumbs and co­rian­der and mix un­til well com­bined. Di­vide the mix­ture into 24 balls and flat­ten into pat­ties. Ar­range in a sin­gle layer on a tray, cover with cling film and re­frig­er­ate for 30 min­utes. Heat oil in a large pan and fry the pat­ties on each side un­til golden brown. Drain on a pa­per towel and serve on mini rolls with sweet chilli jam or chut­ney.

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