Thai chicken mine recipe

can anyone help me with a nice chicken mince recipe, thai inspired would be great!

I usually make these with minced pork, but good quality minced chicken would work well.

Thai Pork & Coconut Balls

500g minced pork
½ c desiccated coconut + 2 tab water
1 large onion
3 cloves garlic
1 cm ginger
1 tab coriander leaves
1 chilli
1 tsp coriander powder
½ tsp cumin powder
½ tsp salt
¼ tsp tumeric
½ tsp pepper
1 tsp shrimp paste (toasted) or fish sauce
1 egg

Process together, form into small balls, fry in 1 cm oil.

Serve hot or cool with salad of cucumber, fish sauce, sugar and lime juice.

wow, thanks. They sound delish!

sorry, supposed to say thai chicken mince recipe

i make them often

Ingredients
1 chicken breast
30g/1oz fresh coriander
1 lime, juice only
½ red chilli
1 tbsp olive oil
salt and freshly ground black pepper

Method
1. Preheat a medium frying pan.
2. Place the chicken breast, seasoning, coriander, lime juice and chilli in a food processor. Blitz until combined and minced.
3. Form the minced chicken into three small patties.
4. Heat the olive oil in the frying pan. Add the patties and fry for 3 minutes, either
side.
5. Serve with a dipping sauce of your own choice.

wopps its a copy past recipe i dont use olive oil, i use rice bran

Here's our fav, delicious!
Thai chicken cakes
4 chicken fillets or 750g chicken mince
2 bird's-eye red chillies, chopped
1 tsp peeled and finely grated galangal or ginger
3 cloves garlic
1 tsp finely chopped lemongrass
2 spring onions, finely chopped
15g coriander, including stalks, chopped
1 lime, zest of half and juice
2 tbsp vegetable oil
Salt and freshly ground black pepper
1. In a medium bowl mix together the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season.
2. In a food processor blend together the chicken and chilli.
3. Add the galangal mixture to the chicken and blend again until just combined.
4. Carefully remove the mixture from the processor, divide into eight potions and shape each portion into a cake.
5. Heat the oil in a medium frying pan.
6. Fry the cakes in the oil for 2-3 minutes each side or until cooked through and golden.

By Mike Robinson
From Saturday Kitchen

Thai sauce
2 Freshly Squeezed Limes
2 t Palm Sugar
2 t Fish Sauce
1 stalk Finely Chopped Lemon Grass
1 Finely Chopped Red Onion
3-4 Red Birds Eye Chilli
3 T Finely Chopped Corriander Root
10-12 Quatered Cherry Tomatoes
2 t Chilli Sauce
Fresh Corriander
Combine the lime juice, palm sugar and fish sauce in a small saucepan. Heat until just below boiling point.
Finely chop the rest of the ingredients and quarter the tomatoes and add to the lime, sugar and fish sauce.
Stir in the chilli sauce or if you do not have, use the same quantity of tomato ketchup.
Transfer to a serving bowl and sprinkle with chopped corriander leaf.