1 small carrot, peeled and finely sliced into strips
1 small leek (white part only) finely sliced into strips
1 red pepper, de-seeded and finely sliced into strips
1 punnet mustard cress
1 tblsp lime juice
2 tblsp thai fish sauce
1 tblsp caster sugar
Pre-heat oven to 180°C.
Place the chicken thighs on a baking tray and lightly rub with oil, season with salt and pepper and place in the hot oven to roast for 30-40 minutes. Them remove skin and take meat from the bones and chop meat roughly. Set aside to cool.
Cut the chicken breasts into small chunks and place in a food processor. Add the shallots, ginger, coriander, sugar, fish sauce, egg whites and season well with salt and black pepper. Blend until it forms a coarse paste.
Heat the frying oil to approx 160°C and mix the egg and milk lightly in a bowl. Take the cooled thigh meat and fold into chicken paste and divide the meat mixture into 4 portions. Dust lightly with flour and shape into patties. Dip each pattie into the egg wash and then coat with bread crumbs, repeat this process twice for a thick crumb coating.
To make the relish, place the sweet chilli sauce, rice wine vinegar, caster sugar, fresh lime juice, Thai fish sauce, star anise and garlic in a small saucepan and bring to a boil. Stir until the sugar is completely dissolved and remove pot from the heat. Place the cucumber, shallots and coriander in a small mixing bowl, pour the hot sauce over them and stir gently. Set aside until service.
To assemble the salad, place the carrots, leeks, peppers and mustard seed in a bowl. Add in the lime juice, sugar and fish sauce and toss lightly. Season to taste.
Place the patties the hot oil and fry until they are golden on both sides, then remove with a slotted spoon and dry off on kitchen towel. Place a pattie on a serving dish with some salad and a side dish with Thai relish.