These Chicken Veg Box Patties are so addictive, you’ll want to make them again and again! 🤤✨
🥟 Ingredients
Filling
Chicken mince – 250 g (≈ 16 tbsp)
Cabbage (finely chopped) – 80 g (≈ 6 tbsp)
Carrot (grated) – 50 g (≈ 4 tbsp)
Capsicum (finely chopped) – 40 g (≈ 3 tbsp)
Green onion – 2 tbsp
Garlic (minced) – 1 tsp (≈ 5 g)
Soy sauce – 1 tbsp (≈ 15 ml)
Black pepper – ½ tsp (≈ 2 g)
Salt – ½ tsp (≈ 3 g)
Chili flakes – ½ tsp (optional)
Oil – 1 tbsp (≈ 15 ml)
Wrapping
Spring roll sheets – 12–15
Cornflour + water slurry – 2 tbsp (≈ 30 ml)
Frying
Oil – for deep frying
👩🍳 Method:
Heat oil in a pan, add garlic and chicken mince. Cook until dry.
Add chopped vegetables, soy sauce, salt, pepper and chili flakes. Mix well and cook for 2–3 minutes. Let the filling cool completely.
Place filling on spring roll sheet, fold into a square box shape, and seal with slurry.
Deep fry on medium heat until golden and crispy.
Serve hot with chili sauce or mint chutney.
