*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


  • 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)
  • Using a small food processor or large knife, chop together your garlic, onions and herbs. (TM 5 sec / Speed 5)
  • 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.
  • Use your hands to form patties (your choice as to how big). Place them on a baking sheet.
  • 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.
  • 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.
  • 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.
  • Enjoy!!


Yield: Serves 4-6.

Thai Chicken Patties