Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(78 ratings)

Ready in 20-25 minutes


Serves 2 - 3
A light and healthy supper that's a great variation on the chicken theme

Nutrition and extra info

  • Freezable

Nutrition: per serving for two

  • kcal306
  • fat13g
  • saturates2g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.28g
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  • 2 large boneless, skinless chicken breast (about 175g/6oz each), cubed
  • 1 garlic clove, roughly chopped
  • small piece fresh root ginger, peeled and roughly chopped
  • 1 small onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp fresh coriander, plus a few sprigs to garnish
  • 1 green chilli, seeded and roughly chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sweet chilli sauce, lime wedges, shredded spring onion and red chilli, to serve


  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.

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Comments (92)

racheycm's picture

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

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.'s picture

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.

arsenal-yummy's picture

Added a lot of ginger which gave it a kick. The recipe didn't specify salt/pepper and I didn't add any but I will next time. Could you make this with salmon/tuna? Very nice though!!!

louisebristol's picture

These are amazing!! So So tasty and easy to make. I used chicken thighs and probably more ginger. I also seasoned with salt and pepper, used a red chilli and used ground coriander. They went down a treat and even had for lunch the next day. I think they would make a great starter or smaller ones at a buffet on cocktail sticks as suggested.

pfft2000's picture

These are so easy to make and absolutely gorgeous! I served mine with brown rice and some plain yogurt.

zendeling's picture

Really really good!

jenny_james's picture

This is great. I tested it and it's easy to make and also delicious.

gingerelder's picture

These were lovely. I took the advice and added some breadcrumbs! I also used basil instead of the corriander as I didn't have any and they still tasted fab. Did them with some homemade potato wedges and homemade coleslaw, all very quick, easy and tasty.

jillianmcgill6's picture

In the end, these were very tasty but like a couple of other reviewers I had trouble with the texture. After blending, the mix was too moist to shape. I had to add some breadcrumbs and toss in flour to achieve a workable mix. After that though (and another addition of thai curry paste) they turned out lovely.

sapnab's picture

Really quick and easy, full of flavour and really moist. Even my 3 year old loved them! Will try cooking them in the oven next time, in bite-sized portions to serve as nibble with drinks.

amybelle123's picture

These were really yummy and so simple and quick to make. Will do again!

tartymuffin's picture

These were glorious - fresh and so simple to make. They were the first thing I made from scratch when my husband had gone back to work after paternity leave and I was home alone with a tiny baby, and we loved them. I particularly liked the fact that I could whizz them up in minutes when baby was napping and just fry them off when required.


charley22's picture

I had really high hopes for these after all the reviews but unfortunately I didn't enjoy them. The flavour was nice, (I put an extra chilli in as suggested by some others on here), and they were easy to make granted, but I found the texture so very strange! Perhaps I processed it all up too finely. Although they were moist they were sort of spongy in my opinion, so I don't think I'd make them again.

jackieturner1987's picture

really easy to make and very tasty even got a compliment from the hubby.

dez31golf's picture

A great starter, full of flavour .I added a red chilli and received high praise.

dez31golf's picture

A great starter, full of flavour .I added a red chilli and received high praise.

tashab07's picture

I made these for the first time tonight and they were delicious and so easy to make.
I added some lime juice and a small splash of fish sauce and a whole green chilli (seeds included) and they were perfect. I don't like things too spicy, but this really worked. I think it would have been too bland without the seeds.
Anyway I served them with noodles and sweet chilli sauce! Yummy! Will be making these again for sure :)

kateloves's picture

A gorgeous recipe! Have made it twice now and my parents just love it. Full of flavour and healthy too, a winner!

donerlank's picture

Once again an excellent recipe by James Martin. In our one -horse town I could not find green chilli and substituted it with green pepper. What a discovery! Ooooh the smell while frying. Oooh the taste was awesome! Try this as an alternative to green chilli. You might just have a change of heart!


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