Ingredients For the chicken patties 250 g chicken mince 1 small shallot (or red onion), chopped finely
65 g cream cheese 2 - 3 tbsp fresh coriander, chopped finely
¼ cup salted cashews
2 tbsp fresh basil, chopped (optional)
Zest from a small lemon
For the dipping sauce 2 tbsp white vinegar
2 tbsp coconut sugar (or brown sugar)
2 tbsp water
½ tbsp sweet chili sauce
1 tsp fish sauce
2 tsp cashews, chopped finely
1 dried chili (optional), cut into small pieces
For the roasted brussel sprouts 250 g brussel sprouts, rinsed
1 tbsp olive oil
65 g Pancetta
Preheat the oven to 175°, and line a flat tray, (with a ridge round the edges) with a double sheet of baking paper.
Cut the brussel sprouts in half lengthways.
Do not cut the ends off as these will help keep the sprouts together
Put the oil on the baking paper, add pepper and salt (optional), and dip both sides in this oil.
Bake for about 30 minutes turning half way.
Meanwhile cook the Pancetta in a fat free frypan. Use as large a one as you can then use the same one for the chicken patties.
Set aside on paper towel.
Chop the salted cashews into small pieces.
Cashews should be cut to this size
Then start making the chicken mince mixture by combining the mince, chopped onion, cream cheese, cashews, coriander and basil, and mix till well combined.
Using about 2 tbsp of the mixture, form into balls (with floured or wet hands) and then flatten each one.
Dip them into the flour and shake off the excess.
Using the same pot which will have some fat from the Pancetta, fry these patties about 5 -6 minutes on each side or until starting to brown. Do this ten minutes before the brussel sprouts are done, or earlier and keep warm.
Meanwhile, make the dipping sauce by combining the vinegar, sugar, water, fish sauce, sweet chili sauce, cashews and chili in a small saucepan, and cook for 3 minutes or so until the sugar dissolves, and the sauce has thickened slightly.
When the brussel sprouts are cooked, sandwich one side of the sprout together with a piece of Pancetta in the middle, and then the other side, and put a tooth pick through the middle to hold them together.
Put the patties on a plate with the dipping sauce.