Contributor: Tris, Balanced Body Nutrition


Thai Chicken Patties

  • 500g chicken mince
  • 1 carrot, grated
  • 1/4 cup coriander, chopped (loosely packed)
  • 1/2 red onion, finely diced
  • 1 tsp fresh grated ginger
  • 1/4 tsp iodised sea salt & cracked black pepper

Healthy Peanut Satay Sauce

  • 2 tbls crunchy natural peanut butter
  • 1 tsp tamari (gluten free soy sauce alternative)
  • 1 tsp coconut blossom sugar (I use this as it is slightly lower GI than raw sugar & has a unique subtle caramel/butterscotch flavour that adds depth. Alternative option – use stevia for sugar free alternative)
  • 1/4 red onion, finely diced
  • 1/2 small red chilli (optional)
  • 1/4 tsp fresh grated ginger
  • 1/2 lime, juice squeezed
  • 1/4 cup water (option – use coconut milk for a thicker/creamier alternative)
  • 1 tsp light EVOO or coconut oil for sautéing


  1. Prepare all ingredients for chicken patties and combine well in a bowl.
  2. Divide into 10 even sized balls (approx 60g each / a little larger than golf ball size), and shape into patties. If preparing ahead of cooking, place in a glass or stainless steel container and into the fridge until ready to cook.
  3. Once ready to cook – heat a grill pan on medium-high heat and add 1 tablespoon EVOO.
  4. Place patties on the grill and lightly press down. Cover and cook for 3-5 mins until cooked half way and browned. Flip and continuing cooking the other side until cooked through.
  5. In a small saucepan saute red onion, chilli and ginger in the oil over low heat until well softened and onion is lightly browned.
  6. Turn off the heat. Add in coconut blossom sugar and a tablespoon water stir until sugar dissolves.
  7. Remove from the saucepan into a small bowl. Combine with remaining peanut satay ingredients and whisk until combined. If sauce begins to split, add a little more water or coconut milk and continuing whisking until smooth and the right sauce consistency.