Thai chicken cakes with sweet chilli sauce
A light and healthy supper that's a great variation on the chicken theme
Difficulty and servings
Serves 2 - 3
Preperation and cooking times
Ready in 20-25 minutes- Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
- Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
With salad
Serve with a green salad made of Chinese leaves, mizuna, watercress and rocket.
Recipe from Good Food magazine, May 2004.
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Per serving for two
306 kcalories, protein 43g, carbohydrate 4g, fat 13 g, saturated fat 2g, fibre 1g, salt 0.28 g
'A quick, prepare-ahead dish that's bursting with flavours. I loved being able to put all the raw ingredients into the food processor - it was so easy.'
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http://www.bbcgoodfood.com/recipes/1883/
Difficulty and servings
Serves 2 - 3
Preperation and cooking times
Ready in 20-25 minutesIngredients
- 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
- 1 garlic clove , roughly chopped
- small piece fresh root ginger , peeled and roughly chopped
- 1 small onion , roughly chopped
- 4 tbsp fresh coriander , plus a few sprigs to garnish
- 1 green chilli , seeded and roughly chopped
- 2 tbsp olive oil
- sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve
Per serving for two
306 kcalories, protein 43g, carbohydrate 4g, fat 13 g, saturated fat 2g, fibre 1g, salt 0.28 g





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