Baked Pandanus Patty Recipe

Originating from Southeast Asia, the pandanus plant has been ingrained in the culinary traditions of the region. Known for its fragrant aroma and vibrant green hue, pandanus leaves are used widely in both sweet and savory dishes. The Baked Pandanus Patty is a modern twist on traditional flavors, offering a delightful balance between the aromatic essence of pandanus and the rich taste of a savory patty.

Ingredients for the Baked Pandanus Patty

• Pandanus leaves - 10 medium-sized
• Chicken breast - 500g, minced
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Coconut milk - 1/4 cup
• Breadcrumbs - 1/2 cup
• Egg - 1 large
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - for greasing

Preparation Instructions

1. Prepare the pandanus leaves by washing them thoroughly under running water. Pat dry the leaves using a clean kitchen towel.
2. Using a pair of scissors, cut each pandanus leaf into approximately 3-inch long pieces. These will be used to wrap the patties and infuse them with their signature aroma.
3. In a large mixing bowl, combine minced chicken, ginger, garlic, soy sauce, coconut milk, breadcrumbs, and egg. Add salt and black pepper to taste. Mix until all ingredients are well incorporated.
4. Divide the mixture into equal portions, shaping each into a small, round patty.
5. Wrap each patty with a few pieces of pandanus leaves, securing them gently as the leaves can be delicate.
6. Preheat your oven to 180°C (350°F) and set a cooking timer for 25 minutes.
7. Grease a baking tray lightly with vegetable oil and place the pandanus-wrapped patties onto the tray.
8. Bake in the preheated oven for approximately 25 minutes, or until the chicken is cooked through and the pandanus leaves are slightly crisp at the edges.

Enjoying Your Baked Pandanus Patty

The Baked Pandanus Patty is best enjoyed warm. Serve it with a side of jasmine rice or as a part of a larger meal featuring other Southeast Asian dishes. The subtle flavor of coconut milk and the aromatic boost from the pandanus leaves make these patties a unique addition to any meal. For an added kick, pair the patties with a spicy chili sauce or a tangy lime and peanut dipping sauce.