Thai chicken cakes with sweet chilli sauce

Recipe uploaded by

James Martin

8 ratings

Recipe by James Martin

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Tested

1. 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.
2. 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.

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.'

Latest comments and suggestions

• belline

  23 November 2007

  belline rated and commented on this recipe

  

  These were very easy and very tasty. I was afraid they might be dry but were surprisingly moist. Instead of making little cakes next time I'm going to do them in little bite-size portions for parties etc, they would be ideal on cocktail sticks beside a portion of sweet-chilli sauce.

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• Kazas food

  05 December 2007

  Kazas food rated and commented on this recipe

  

  Easy and very tasty. Have also substituted chicken for prawns.

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• amasas

  16 December 2007

  amasas rated and commented on this recipe

  

  My kids are not into Thai food, but they loved these very tasty "meatballs". Very easy to make.

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• Rachel

  15 January 2008

  Rachel commented on this recipe

  these are so easy to make and make a great starter. I also made them for friends at new year, they loved them too.

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• Rose Recipes

  16 January 2008

  Rose Recipes commented on this recipe

  I made this very quickly coming straight in from work mid week, and it was delicious. Even raised praise from my daughter!

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• Alastair

  17 January 2008

  Alastair rated and commented on this recipe

  

  I love these and have also made them with added cumin, coriander and turmeric which makes them even better!

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• SUGARPUFF

  09 February 2008

  SUGARPUFF rated and commented on this recipe

  

  nice and tasty but mix was to sticky,had to add breadcrumbs & dip in flour before frying

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• Von's binder

  30 March 2008

  Von's binder rated and commented on this recipe

  

  Really delicious, and very quick and easy to make. You really do need to use LARGE chicken breasts though. I doubled the recipe for 4 adults, using average sized ones, and the portions were a touch on the meagre side. I served it with a noodle salad and everyone enjoyed it. Will definately make these again.

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• Von's binder

  30 March 2008

  Von's binder commented on this recipe

  ... oh, and I forgot to say, that putting the chicken cakes on a board or plate in the fridge for half an hour before frying makes them easier to work with.

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• tootz

  02 May 2008

  tootz commented on this recipe

  These were delicious! Made them for a midweek dinner and they were so quick and easy to do. Didn't refrigerate them but the chicken was straight out of the fridge anyway so worked fine. Served with noodles drizzled with sesame oil topped with toasted sesame seeds.

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• alethea

  14 May 2008

  alethea rated and commented on this recipe

  

  absolutely fabulous and so easy, I added turmeric, ground coriander and cumin also,

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• Bhoywonder

  15 May 2008

  Bhoywonder commented on this recipe

  My beautiful girlfriend made this delicious dish midweek. It was so quick and easy, just the way she likes it in the kitchen. She didn't refrigerate them but the chicken was straight out of the fridge anyway so it worked just fine. She's amazing !!!!

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• Peter747

  16 July 2008

  Peter747 rated and commented on this recipe

  

  Nice but we felt that they needed a little something extra to give them a bit more flavour. Would do again but maybe add something else to give a bit of flavour (not sure what yet). Doddle to make.

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Ingredients

• 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

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Difficulty and servings

Serves 2 - 3

Preperation and cooking times

Ingredients

• 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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