These little balls of delicious-ness are addictive! They are so easy to make and a massive hit with ALL members of my family. I served them with a salad and gluten free wraps for dinner but they would be equally be perfect as an appetiser for a cocktail party.

This recipe can be made gluten and dairy free – simply follow the instructions!! So, what’s not to love!! Enjoy!!

Thai Chicken Patties

Prep Time15 mins
Cook Time15 mins
Course: Appetizer, dinner, Main Course
Cuisine: Thai
Keyword: dairy free, gluten free, healthy
Author: Alex M
Cost: $15



  • 1 kg chicken mince
  • 1 medium red capsicum
  • 4 shallots finely sliced
  • 1/3 cup fresh coriander, chopped f
  • 1 tbsp lime zest
  • 3 tsp minced garlic
  • 3 tbsp fish sauce
  • 1/2 cup sweet chilli sauce
  • 3 tsp thai curry paste, I used Massaman
  • 3 eggs beaten
  • 3 cups fresh breadcrumbs
  • 1 tbsp peanut oil
  • 11/2 cups plain flour, I used gluten free

Dipping Sauce

  • 1 cup sour cream or plain coconut yoghurt
  • 1/3 cup sweet chilli sauce
  • 1 tbsp chopped fresh coriander
  • salt & pepper


  • Prepare all the ingredients (except the flour and the peanut oil) and add them all to a bowl and mix well.
  • Wet your hands and roll the mixture into small balls – around the size of a golf ball. Flatten and shape them into 1cm think patties.
  • Pop the flour into a large dish and roll the patties lightly in the flour.
  • Heat the oil in the pan and cook in batches at a medium heat for 2-3 minutes each side, or until cooked through.
  • Serve with the dipping sauce or with straight sweet chilli sauce