Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(74 ratings)

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

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

rosesheppard's picture

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

rachmo7's picture

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

sanmarco9's picture
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My kids are not into Thai food, but they loved these very tasty "meatballs". Very easy to make.

karenengelberg's picture
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Easy and very tasty. Have also substituted chicken for prawns.

lindabyrne's picture
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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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