Thai chicken patties with cabbage slaw
 
Prep time
Cook time
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These easy and nummy chicken patties with cabbage slaw are a great way to have a delicious dinner on nights you are in a hurry. Plan to make the slaw first and let it set for at least 15 minutes to allow the flavors to marry.
Author:
Recipe type: easy weeknight
Serves: 2-4
Ingredients
  • Cabbage slaw
  • 4 cups of purple and white cabbage, sliced thin
  • Zest of one lime
  • 1-2 tablespoons of fresh squeezed lime juice
  • ½ teaspoon of sea salt
  • 1 teaspoon of honey, warmed or thin
  • 1 tablespoon of dark sesame oil
  • ¼ cup of chopped cilantro
  • 1 jalapeno pepper, de seeded and minced
  • 2 ripe avocados
  • The patties;
  • 1 pound of ground chicken or turkey
  • ½ cup of green onions sliced diagonally
  • 2 tablespoons of dark sesame oil
  • 1 tablespoon of coconut amnions or gluten free soy sauce
  • 2 tablespoons of grated fresh ginger
  • 2-3 cloves of fresh garlic, minced
  • ¼ cup of cilantro, chopped fine
  • 1 large egg
  • A squirt or two of sriracha
Instructions
  1. For the slaw; Combine everything but the avocado and mix well. Chili for at least 15 minutes up to an hour. Serve with patties on top and slices of fresh avocado.
  2. For the patties; Get out a nice large bowl and add the ground meat and break up into small pieces. Plop all the other ingredients in there and mix well with hands. (yes, you have to get your hands dirty here.) Shape the meat mixture into 4-8 patties, depending on what you want. Lay on a cookie sheet lined with parchment paper and place in the freezer for 5 minutes. This will give the patties a little firmness to hold up better during the frying.
  3. Meanwhile over at the stove, heat about 1 tablespoon coconut oil over medium high heat, in a large skittle and add the patties to the pan. Hopefully you can fit them all in there, cause it is SO much easier to do one batch. Fry about 3-4 minutes on each side, depending on how thick they are, till they are done. Serve immediately over the cabbage slaw and serve with homemade mayo mixed with some sriracha till it makes it pink. Sprinkle with a bit of cilantro for beauty. Nom nom!
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/chicken/body-on-fire-part-2/