Paleo Princess Spicy Thai Chicken Patties

thaipatties I have a passion for Thai Food.. so it didn’t take me long to create these absolutely amazing thai chicken patties which are packed full of flavour. My secret recipe is out..

These patties are absolutely amazing.. They are great on their own as a quick snack or you can serve them with a salad. If you are wanting something more hearty, you can serve the patties in a bowl with steamed vegetables and then drizzle a Thai Curry Sauce over the top.. This is one of my prize recipes and the result of many trial batches. If you make these patties you can skip the almond meal if you do not have any in your pantry or you have a nut allergy… but don’t leave out any of the other spices, do not leave out the honey and make sure you add the right amount of fresh coriander and basil as each of these ingredients in combination really do make these patties finger licking delicious… Enjoy x M


Paleo Princess Spicy Thai Chicken Patties
If you love the flavours of thai food, you will find these absolutely delicious. You can eat these patties on their own as a quick snack or serve with salad (or steamed vegetables with a green thai curry sauce)
Cuisine: Thai
  • 500g minced chicken
  • 3 cloves garlic, crushed
  • ½ cup (at least 20g) coriander (stems & leaves no roots)
  • ½ cup (at least 15g) basil leaves
  • 2 long red chillies (chopped seeds included)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 3 teaspoons fish sauce
  • 2 teaspoons coconut amino seasoning*
  • 1 tablespoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon ground coriander
  • pinch of Himalayan salt
  • 2 tablespoons honey
  • 2 tablespoons coconut cream
  • 1 egg
  • ½ cup shredded coconut
  • 2 tablespoons almond meal (optional)
  1. Preheat oven to 375 degrees celcius
  2. In a large bowl, mix the chicken mince, almond meal (optional), egg and shredded coconut.
  3. Place all of the other ingredients (including dry spices) into a food processor and whiz all of the ingredients until there are no large chunks of coriander or chillies.
  4. Add the spicy mixture to the chicken mince mixture & mix until well combined. You can expect that the mixture will be quite wet.
  5. Grease a patty cake (cupcake/muffin) tray with olive oil (or coconut oil).
  6. Place spoonfuls of the mixture into the cupcake tray, filling one half to two thirds of each hole in the tray (this should be approximately two large heaped dessert spoons of mixture for each patty). You can expect the mixture to be quite wet and that is totally ok.
  7. Place in the oven and bake for approx. 25 – 35 minutes until patties are golden brown.
If you have a peek through the oven door when these patties are cooking, you will see that they will be bubbling away – effectively the chicken will cook in the spicy mixture and some of the mixture will evaporate whilst cooking leaving you with delicious thai flavoured chicken patties.

*coconut amino seasoning (is a paleo substitute for soy sauce). You can purchase it from health food stores. If you are unable to find any (or for a non paleo version of these patties) you can substitute with regular soy sauce.