Chicken Patties With Iceberg Lettuce |
Favourites 22
Total Time: 35 Minutes
Makes 7 patties


  • 400-500g of minced chicken (or salmon, turkey or pork)
  • 2 garlic cloves, minced
  • 1 large shallot, finely chopped
  • 1 small bunch of coriander, chopped
  • 1 tbsp of fish sauce
  • Iceberg lettuce
  • Sweet chilli dip
  • Fresh lime


  1. Combine the patty ingredients in a blender with a good pinch of sea salt and black pepper.
  2. Blend until well mixed – and slightly green in colour due to the coriander.
  3. Make into patties (golf ball-sized or larger) and place on a lined plate until ready to cook.
  4. These can be prepared the day before you need them and can also be frozen.
  5. When you are ready, heat 1 tbsp of oil in a pan until just smoking.
  6. Fry the patties until golden brown on each side (approximately 5-7 mins).
  7. Wrap each patty in an iceberg lettuce leaf and secure with a skewer.
  8. Serve with fresh lime and sweet chilli dip.

Recipe courtesy of The Conscientious Cook.

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