Have some chicken leftovers or pre-cooked chicken in the fridge? Then treat yourself to this delicious recipe for Dukan-friendly Thai chicken patties served with a spring onion and chive dip. They take next to nothing to prepare and, just like most of the recipes in this section of the site, they can be served on their own during the Attack Phase and PP days or simply combined with vegetables on P+V days. You can prepare them in the evening to take them with you to work the following day however you might need to pop them into the microwave for a minute or so as the chicken tends to get a little dry.
Ingredients (Serves 2)
For the chicken patties:
350g of cooked chicken (you can use leftovers, buy it ready from the fridge counter at the supermarket or simply cook two large chicken breasts in stock before starting the recipe)
1 garlic clove, chopped
1 green chilli, roughly chopped
1 small piece of fresh ginger, peeled and chopped
Half a red onion, chopped (alternatively, you can also use spring onions)
4 tablespoons of fresh coriander
350g of cooked chicken (you can use leftovers, buy it ready from the fridge counter at the supermarket or simply cook two large chicken breasts in stock before starting the recipe)
1 garlic clove, chopped
1 green chilli, roughly chopped
1 small piece of fresh ginger, peeled and chopped
Half a red onion, chopped (alternatively, you can also use spring onions)
4 tablespoons of fresh coriander
For the dip:
250g of 0% fat Greek yoghurt
2 tasblespoons of fresh chives, chopped
3 spring onions, chopped
A splash of lemon juice
Salt and black pepper
250g of 0% fat Greek yoghurt
2 tasblespoons of fresh chives, chopped
3 spring onions, chopped
A splash of lemon juice
Salt and black pepper
Let’s get cooking
1. To make the dip, simply use a hand blender or food processor to mix all the ingredients together and season to taste. Then transfer into a small bowl, cover with cling film and keep refrigerated until time to dish up
2. To make the Thai patties, simply place all ingredients in a food processor and blend until they have all mixed together
3. Use your hand to shape the mixture into six small cakes
4. Lighly grease a non-stick pan, heat it up and gently cook the chicken patties until they start turning golden brown. Because the chicken is already cooked, they only need a few minutes on each side, just to bring all the flavours together
5. Serve with the Greek yoghurt dip
2. To make the Thai patties, simply place all ingredients in a food processor and blend until they have all mixed together
3. Use your hand to shape the mixture into six small cakes
4. Lighly grease a non-stick pan, heat it up and gently cook the chicken patties until they start turning golden brown. Because the chicken is already cooked, they only need a few minutes on each side, just to bring all the flavours together
5. Serve with the Greek yoghurt dip
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