• 2 large Mangoes
  • 1 small red onion, thinly sliced
  • 1 cup rice wine vinegar
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 2 sticks lemongrass, thinly slices (see tip)
  • 1 tbs fish sauce
  • Cooked rice noodles & herbs (Thai basil, mint & coriander), to serve
  • Chicken patties
  • 650g chicken breast fillets, roughly chopped
  • 4 tbs red curry paste
  • 1 tbs fish sauce
  • 1 egg white
  • 2 tbs corn flour
  • 1/3 cup shredded coconut
  • 60g green beans, trimmed, thinly sliced into rounds
  • 1 cup coriander leaves, chopped
  • 2 tbs olive oil


  1. Cut the cheeks from the mango stone. Carefully scoop out the flesh. Thinly slice. Place into a bowl with the onion. Combine the vinegar, sugar, water and lemongrass in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil, boil for 1 minute. Remove from heat, stir in the fish sauce. Cool for 5 minutes then pour over the mango and onion. Cover and refrigerate until ready to serve.
  2. Place chicken into a food processor. Pulse to roughly chop. Add the curry paste, fish sauce, egg white, corn flour and coconut. Pulse until just combined. Transfer to a bowl. Stir in the beans and coriander. Shape mixture into patties using damp hands Place onto a tray. Cover and refrigerate 30 minutes if time allows.
  3. Preheat barbecue plate on medium. Drizzle both sides of the chicken patties with oil. Barbecue for 3 minutes each side or until golden and cooked through.
  4. Serve chicken patties with pickled mango, noodles and herbs
  • Tip Use the back of a knife to bruise the lemon grass then thinly slice the white & lime green part only for this recipe.
  • Tip You can replace the chicken with 650g skinless, pin boned salmon to make thai salmon cakes.
  • Serves
  • Prep
  • Chill