Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
zendeling's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really good!

jenny_james's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gingerelder's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

tartymuffin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Excellent!

charley22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

dez31golf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

dez31golf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

tashab07's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

teskey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick, easy and tasty - perfect for a family supper!

taskey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really easy and quick to make, i used 3 scallions instead of a normal onion. might add a bit more hot spice next time as were not quite spicy enough for us, but still delicious

pickynic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These turned out really well, definitely need plenty of salt and pepper to stop them being bland though. I also add extra chillies, coriander and a squeeze of lime. really easy to make and look impressive too

pickynic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These turned out really well, definitely need plenty of salt and pepper to stop them being bland though. I also add extra chillies, coriander and a squeeze of lime. really easy to make and look impressive too

beckside1's picture

I made this with a salad, was a bit bland, would add seasoning next time, maybe even cumin and tumeric or even a dash of paprika. It might seem a bit sticky at first, but once shaped and put into the frying pan it firms up quickly.

tracypickle's picture

Delicious

Pages

Questions

Tips