Mel Christensen

Mel Christensen

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Thai Chicken Patties - Gluten Free, Low Carb., Nut Free, Dairy free (omit dipping sauce)

thai chicken balls

Thai Chicken Patties

*Gluten Free, Low Carb., Nut Free, Dairy free (omit dipping sauce)


  • 3 spring onions, thinly sliced, onion greens included
  • 2 cloves garlic, crushed and minced (or garlic chives)
  • Small handful fresh Vietnamese mint
  • Small handful fresh coriander (include root as long as they’re clean!)
  • 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
  • 500g chicken mince (You can mince your own chicken thighs in the Thermomix if you have one using the turbo function for 4 – 5  two seconds.  It’s best if they are semi-frozen when you do this)
  • 2 cups (240g) coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
  • ⅓ cup coconut flour
  • 1 egg, lightly beaten

*Plus coconut oil (or preferred oil) for cooking


Coriander, Lime & Yogurt Dipping Sauce

  • 1 cup plain Greek yogurt
  • Juice & grated rind of ½ a lime
  • small bunch coriander (about a handful – include the roots, if clean)
  • 1 garlic clove, crushed (or garlic chives)
  • 1 tbsp.(15ml) extra virgin olive oil
  • ¼ tsp. sea salt
  • Pinch of freshly ground black pepper


  1. Make the dipping sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use. (TM – Lime rind first 5 Sec / Speed 6 then add restof ingredients 10 sec / Speed 5)
  2. Using a small food processor or large knife, chop together your garlic, onions and herbs. (TM 5 sec / Speed 5)
  3. Pour herb mix into a large bowl and using your hands, mix in the minced chicken, zucchini, egg and coconut flour until the mixture is well combined.
  4. Use your hands to form patties (your choice as to how big). Place them on a baking sheet.
  5. Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes.
  6. Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
  7. Serve with the yogurt sauce and side salad. They are also great as finger food in one tablespoon portions rolled into balls and then flattened into patties during cooking.
  8. Enjoy!!


Yield: Serves 4-6.