Makes 16

These can be made into larger patties for a healthy chicken burger, or shaped into smaller bite sizes to serve as a snack or with a salad. You may like to add some fresh red chilli to the mixture. They’re a great way to introduce any children in your household to new flavours like turmeric, coriander and ginger.

Dairy Free  | Egg Free  | Gluten Free  | Vegan  | Vegetarian


  • 300 g skinless chicken breast, diced
  • 300 g skinless chicken thigh fillet, diced
  • 1 teaspoon grated fresh turmeric
  • 1 teaspoon grated fresh ginger
  • 1 egg
  • 1/3 cup coriander leaves (or parsley), plus extra to serve
  • 1/2 cup sesame seeds, to coat
  • Oil, for shallow frying
  • Shallots, finely shredded, to serve
  • Lemon wedges, to serve


  1. Place chicken, turmeric, ginger, egg and coriander leaves into a food processor or Thermomix. Process until well chopped and combined. (Thermomix: 20 sec/speed 5)
  2. Shape into 16 patties and coat in sesame seeds.
  3. Heat frying pan over low-medium heat. Add enough oil to shallow fry. Cook until golden and cooked through (you may like to cover with a lid to reduce cooking time). Drain on paper towel.
  4. Serve with shredded shallot and lemon wedges.


Use pure, unsweetened almond butter made from 100 per cent nuts.