Chicken, Carrot & Potato Patties in Lettuce Wraps with Hoisin & Fermented Hot Sauce

A store cupboard twist on the classic chicken patty – minced chicken, carrot, onion and potato, served in crisp lettuce wraps with homemade hoisin sauce and a kick of homemade fermented hot sauce.

Ingredients for chicken lettuce wraps

For the patties - serves 1

• 1 large chicken breast (about 200–250g)
• 1 small carrot
• ¼ small onion
• 1 small potato, grated
• 1 small egg
• 2 tbsp breadcrumbs
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• 1 tsp olive oil, for brushing

To serve

• 4–6 lettuce leaves (Little Gem or iceberg work well as wraps)
• 2–3 tbsp hoisin sauce
• Fermented hot sauce, to taste
• Optional: a few strips of spring onion or grated carrot for crunch

Method

1. Preheat the oven to 200°C (180°C fan).
2. Mince the chicken, carrot and onion together through the KitchenAid mincer attachment.
3. Grate the potato by hand, then squeeze out the excess moisture in a clean tea towel.
4. Mix the minced chicken, carrot and onion with the squeezed potato, egg, breadcrumbs, smoked paprika, garlic powder, salt and pepper.
5. Shape into 2–3 patties, about 2cm thick.
6. Place on a baking tray lined with baking paper and brush lightly with olive oil.
7. Bake for 20–25 minutes, turning once after about 12 minutes, until cooked through and lightly browned.
8. To serve, break the patties into rough chunks or slice thickly. Pile into lettuce leaves, drizzle with hoisin sauce, and add a dash of fermented hot sauce to taste. Top with spring onion or extra grated carrot if using.

This chicken lettuce wraps recipe is part of my easy chicken dinner ideas collection – a complete guide to cooking every cut, every style, from Casa Adora and the road.

Wonky photos, proper chicken, genuine adventures – The Flexible Chef.