Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(75 ratings)

By

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Cooking time

Ready in 20-25 minutes

Skill level

Easy

Servings

Serves 2 - 3

A light and healthy supper that's a great variation on the chicken theme

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving for two

kcalories
306
protein
43g
carbs
4g
fat
13g
saturates
2g
fibre
1g
sugar
0g
salt
0.28g

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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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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gemmalem's picture

I made these for a Christmas Day canape (with smaller portions) and they were absolutely amazing. So easy, so fresh and so fragrant everyone absolutely loved them. I used chicken thighs instead of breasts, and I added all the ingredients EXCEPT the thighs first and gave them a quick pulse as I'd read that some people thought they were a bit mushy. I also didn't have any green chilli, but instead used a squirt of sriracha which was lovely. Thanks very much!

kscholey1990's picture

We've just finished eating these and they were really lovely. Really easy to make and really tasty. We served with noodles and sweet chilli sauce.

The only suggestion I would make would be to use a hotter chilli!

Tinny29's picture
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Really easy. Turned out lovely. I served over noodles with sweet chilli sauce. I always use chicken thighs as I find them more moist.

sincvc's picture
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This was lovely! I did it with turkey mince in the food processor instead as it's what I had in the fridge and it worked very well. Served with a shredded red cabbage, carrot and lettuce salad, with a dressing made of soy, honey, lime and sesame oil. Yum!

yumminesss's picture
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Yes they are mushy, but so are thai fishcakes when u make them, and these are pretty much the same thing. I love these and shall continue to make them. So easy and tasty. Not able to rate but 5/5

Sarja83's picture

Delicious, definitely make small/bite size pieces. For a main I served with brown rice seasoned and spring onion mixed in, lime and sweet chilli

last edited: 16:15, 21st Jun, 2013
carolbateup's picture
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Really delicious, but I found it best to make them small as they hold together better. The bigger ones I made first time round fell apart when I tried to turn them over in the pan

ewalambe's picture
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Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.

ewalambe's picture
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Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.

laurabat's picture
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Made this to the recipe and they were gorgeous! My boyfriend loved them! We had them for dinner with egg fried rice with edamame beans, onion and green beans. Delicious!

lmouat's picture
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Mmmm....where did I go wrong? Ended up with a lime green mush!

morgsh's picture

Used breadcrumbs as mixture was too moist.

980478's picture
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Very nice

kiwicaro's picture
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FABULOUS. Two teenagers very enthusiastic and now saved to my binder.

sallylofty's picture
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This recipe is absolutely beautiful.....sooo tasty. I've lost count the number of times I've made this for a dinner party and my guests always ask for the recipe. I've adapted it slightly to give it a bit of extra flavour. I also added lemon juice, red thai curry paste, cumin, tumeric, capers and salt & pepper. I dusted them in seasoned flour and put them in the fridge for a couple of hours before I fried them. Oh and I added prawns, I love this dish

janeroar's picture
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Absolutely delicious - my 10 and 13 years olds loved this recipe so it's good for everyone. It's got enough spices to be interesting whilst retaining a delicate balance of flavours. I am thinking of doing this in small little cakes for a party.

babsfazekas's picture
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These were brilliant! I'm so impressed how the patties held together without any egg/breadcrumbs whatsoever. I did put them in the fridge while I prepared the side dish, not sure if that made a difference. Served it with a Thai noodle salad. Fabulous!

racheycm's picture
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Yummy! does need a good spicy sweet chilli sauce to accompany it though :]

debbier65@live.com's picture
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I make these all the time, they are a favourite of my 15 year old son. For his birthday party I made small bite size ones with a sweet chilli dip....they went down extremely well with everyone.

debbier65@live.com's picture
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I make these all the time, they are a favourite of my 15 year old son. For his birthday party I made small bite size ones with a sweet chilli dip....they went down extremely well with everyone.

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