Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(74 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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tracypickle's picture

Delicious

d41d0y's picture
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These are brilliant!

If you don't have a blender/want a cheaper version, I used chicken mince and mixed everything thoroughly with a spoon. Also used 2 red chillis (seeds left in) as we like things spicy.
Destined to become a regular in our weeknight meals, these taste fresh! Served with rocket and baby leaf salad.

laurenwalker82's picture

Tried this recipe last night and it wasn't received well. We didnt like the texture of the minced chicken and they were a bit bland, Thai fish cakes are much tastier. Good job we had my spicy noodle salad aswell!

karen66's picture
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I did change this recipe a bit because I thought it lacked original Thai flavours! The result was very tasty indeed! I used the equivalent weight in boneless chicken thighs as I find breast dries out too quickly. As well as the ingredients given in the recipe above, I added:

2 tbsp fish sauce,
a pinch of sugar
1 tsp good green Thai curry paste and omitted the chilli as the paste is already very spicy
I used spring onions rather than an ordinary onion
3 crumbled dried Kaffir lime leaves
squeeze of lime juice

Threw it all in the processor for a minute and fried the cakes in sunflower oil rather than olive oil. Rather delicious!!

acarter59's picture
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Surprised how easy this was. Will add to binder to use again in future.

purplepentacle's picture
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These were quite good. I used about 1 1/2 tablespoon of ginger, because I like it so much and also a little extra cilantro because I had very large chicken breasts. So very tasty, we will definitely make these again.

lydiasimmons's picture
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Made these as a starter as I had made Thai Curry for the main and they compilmented each other very well. I didn't really measure out the ingredients but they tasted perfect anyway. Only made 5 with the mixture and we had one each on a small bed of spinach with the chilli sauce drizzled around it in a circle, looked very professional if I do say so myself! Definitely dinner party material. Everyone loved them and I will be making them again, probably for a main meal next time.

maive1's picture
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I made these last night to practice before I do them for a dinner party starter and the whole family loved them! They are SO easy to make. I accidently picked up flat leaf parsley instead of coriander when shopping but they were still really tasty. I'll be trying them again with the coriander and some extra chilli next time - also I noticed a few comments about the recipe not having salt and pepper, but it does say to 'season well' in the method, just before you blitz the mixture in the food processor. All in all, a really tasty and versatile dish!!

ptw1953's picture

Can these be frozen then cooked from frozen, or would they need defrosting first? Anyone?

numberonegoat's picture

Awesome recipe, needs more chilli though! I also tried recipe using 300g pork mince and that is equally yummy!

kintburycook's picture

I followed the instructions to food process the chicken and other ingredients together, but have to say that it made a very sludgy mixture which didn't handle well (earlier advice from Von to put the mix in the fridge is well worth following). I cling-filmed a 4 Yorkshire pudding tin, put the mix in each of the 4 indents to form 4 cakes, chilled it, and it made it much easier to take out and fry later (as well as nicely shaping them). The texture of the chicken cakes was, for me, too finely ground. Instead, mincing the chicken, food processing the other ingredients, then mixing all together in a bowl may produce a better texture. The taste of the dish was good but needs seasoning with salt and pepper (not in the recipe) and I may add some lemon grass paste next time. I enjoyed it, but would alter it as above next time I made it.

marcus1360's picture

I used chicken thighs. They are both tastier and more moist.

simoneserpa's picture

Easy to make and delicious!

zoesherratt's picture
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These were lovely and enjoyed by everyone. We had them as a starter followed by a thai red curry and the two really worked. They are messy to make but worth the effort.

nikkiedwards's picture
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Absolutely delicious flavour. Used leftover chicken from a roast BAD IDEA!!!! Texture in a food processor was awful. IF using ready cooked chicken again just chop by hand unless you have no teeth!!! will definately be making again but use raw chicken to put in food processor. Sweet chilli dipping sauce compulsory.

pobpringle's picture
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I made these as a mid-week meal with sweet potato wedges that i roasted in a chilli dressing. The whole meal was absolutely delicious. I am going to try them as a smaller bite size version to take to a barbeque at the weekend.

analisa's picture
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Great recipe! These were really tasty - made these cakes a few weeks ago and they're on the menu tonight - a firm favourite!!

karynne-marie's picture
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These are lovely. They are easy to make and can be prepared ahead if you want them for a dinner party. I'm going to try adding an extra spice or 2 and then maybe they will be worthy of 5 stars. I did find that dusting them in flour before cooking helped give them a crispier coating.

gowri_j's picture
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What a crowd pleaser! The compliments kept coming.

We don't have a food processor so made the mixture by hand, which I can attribute the firmness of the cakes.

This was served as a starter and a squeeze of lime and some chilli on top really complimented the flavours. Do not omit these (well the lime at least otherwise it's too dry). Was not amazing cold (had a little leftover for lunch) but perhaps if I'd looked at the advice on here and added ground spices that would've helped.

buona_forchetta's picture
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Thought these were really tasty, although i realised i didn't have any coriander so left out the ginger and chilli sauce, and used parsley instead, dipping it in lemon mayonnaise. yum. a little springy texture-wise which isn't my favourite, but lovely overall.

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