Gingered chicken patties

Gingered chicken patties

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(17 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Mix your chicken with Asian flavours, roll into mini burgers and serve with noodles for one of your five-a-day

Nutrition and extra info

  • uncooked patties only

Nutrition: per serving

  • kcal567
  • fat19g
  • saturates4g
  • carbs55g
  • sugars4g
  • fibre5g
  • protein44g
  • salt2.5g


  • 3 garlic cloves, roughly chopped
  • thumb-sized piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 skinless chicken thighs and 2 skinless breasts, cut into large chunks
  • ½ a small bunch coriander, chopped
  • 2-3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 300g egg noodle
  • 250g pack stir-fry vegetable
  • ½ tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • sweet chilli sauce, to serve


  1. Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.

  2. Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.

  3. Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

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Comments, questions and tips

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5th Sep, 2012
could someone tell me the exact mount of the chicken to be used? they are sold per gr- so it is difficult to decide which to take..
22nd Jul, 2012
Really enjoyed this meal! I also added chilli to the patties for an extr kick and I actually didn't use the breast fillets, I used 5 chicken thighs and removed the skin. So tasty and it made 6 altogether which sat beautifully on top of the stir fry. Great recipe! Definetely making if again, worth the effort.
Mrs Pienaar
20th Jul, 2012
Quick and tasty mid-week meal. I cook these in the oven rather than the pan and serve them with broccoli and wholemeal basmati rice to make them extra healthy.
15th Jul, 2012
Delicious! Made it into 'sausage' shapes, which meade frying really easy and they were the perfect shape to grab with chopsticks and dip. Served with sweet chili dip, soy sauce and some edamame's. Will make this again for sure
Frantic Flapjack
12th Jul, 2012
These didn't look too appetising before cooking but turned out really well and looked just like the picture! I got 8 patties out of the mixture which were about the size of a small fishcake.
28th Jun, 2012
Great recipe. I didn't find the mixture sloppy at all. I made 24 small patties instead of the recommended 12. Perfect amount for four people. Used a bag of fresh Singapore noodles with curry flavouring which made the dish extra tasty. I didn't need to cook them first but just added them to the stir fried veg and cooked for another 3 min. Everyone enjoyed it and we will definitely be having these again.
23rd Jun, 2012
I found the portions just right and the patties not sloppy to handle. With wet hands they behave just fine. I used 5spice seasoning. very delicious dish
20th Jun, 2012
We three found it not quite enough because they was so more-ish. I coated ours in breadcrumbs. I've made it twice now - would do half as much again for 4 adults.
19th Jun, 2012
A very simple recipe, but great flavour. I also found the mixture quite wet for shaping into patties so opted to spoon it straight into the pan. However, we used six thigh fillets, rather than both thighs and breasts, which probably affected the consistency. Unlike the previous poster, we found the quantity just right for four servings.
16th Jun, 2012
Tasty recipe. We were rather concerned about the sloppiness of the processed mixture, which made making it into patties a bit tricky - best method we found was to shape them more like balls and then flatten more once in the hot oil and starting to cook. Also, partly because the mixture was quite difficult to handle, we only made 7, but 12 would have been very small patties. Next time, we will probably add some chopped chilli to the mixture, but that's just us - it doesn't need it. Used my own sliced selection of stir fry veg and served the patties on top of the veg/noodles, with the sweet chilli sauce. Recipe says serves 4 but that would only be starter size - or am I just greedy?! The 2 of us ate the patties between us for lunch, but with half the volume of noodles etc.


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