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
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.
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.
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.
Top tip for making Thai chicken and lemongrass cakes
These patties would also be delicious served in buns, mini burger style!