Thai chicken and lemongrass cakes

(7 ratings)

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Thai chicken and lemongrass cakes
Thai chicken and lemongrass cakes
  • Makes: 24

  • Prep time:

  • Cooking time:

  • Total time:

    plus chilling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Thai chicken and lemongrass cakes are packed with oriental herbs such as fresh lemongrass and fragrant coriander. Serve them at a party with a sweet chilli dipping sauce for a totally modern take on traditional canapes - your guests will be asking you for the recipe!


  • 350g skinless chicken breast, roughly chopped
  • 2 red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1tbsp lemongrass paste
  • 1tbsp fish sauce
  • 100g fresh white breadcrumbs
  • 2tbsp coriander, roughly chopped
  • 3 spring onions, finely sliced
  • 100ml coconut milk
  • 1 medium free-range egg
  • 4tbsp sunflower oil
  • 4tbsp sweet chilli sauce
  • 2tbsp rice wine or dry sherry

These patties would also be delicious served in buns, mini burger style!


  1. Place the chicken, chilli, garlic, lemongrass and fish sauce in a food processor and blend to a paste. Add the breadcrumbs, coriander, spring onion, coconut milk and egg and pulse until combined.
  2. Heat the oven to 200C/gas 6. Divide into 24 and shape into patties. Chill for 30 mins. Heat 2tbsp oil in a large pan and fry the chicken cakes in batches, adding more oil as necessary, for 5 mins, turning occasionally to brown all over.
  3. Place the skewers on a baking sheet and place in the oven for 5 mins until cooked through. Serve with the sweet chilli sauce mixed with rice wine.

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