Thai chicken cakes
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Try these delicious, spicy chicken cakes as an alternative to traditional Thai curry - they go perfectly with a sweet chilli sauce
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Cooking time: 15 mins
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Makes: 8
Ingredients
- 4 chicken fillets
- 1tsp Thai red curry paste
- 2tsp fish sauce
- 2tsp palm sugar or caster sugar
- 3 French beans, finely chopped
- 15g (½ oz) coriander, including stalks, chopped
- 2 finely sliced kaffir lime leaves (optional)
- 1 lime, zest of half and juice
- 2tbsp vegetable oil
- Salt and freshly ground black pepper
- 8tbsp sweet chilli dipping sauce
Method
- In a medium bowl mix together the french beans, coriander, kaffir lime leaf (if using), lime zest and juice. Season.
- In a food processor blend together the chicken, Thai red curry paste, fish sauce and sugar.
- Add the beans mixture to the chicken and mix together by hand again until well-combined.
- Carefully remove the mixture from the processor, divide into eight portions and shape each portion into a cake.
- Heat the oil in a medium-sized frying pan.
- Fry the cakes in the oil for 2-3 mins each side or until cooked through and golden.
- Serve the cakes with the sweet chilli dipping sauce in a separate dish to the side.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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