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Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(77 ratings)

Ready in 20-25 minutes

Easy

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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Ingredients

  • 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

    Onion

    un-yun

    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

    Chilli

    chill-ee

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

  • 2 tbsp 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

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.

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Comments (91)

alethea000's picture
5

absolutely fabulous and so easy, I added turmeric, ground coriander and cumin also,

tootz28's picture

These were delicious! Made them for a midweek dinner and they were so quick and easy to do. Didn't refrigerate them but the chicken was straight out of the fridge anyway so worked fine. Served with noodles drizzled with sesame oil topped with toasted sesame seeds.

vonnie's picture
5

... oh, and I forgot to say, that putting the chicken cakes on a board or plate in the fridge for half an hour before frying makes them easier to work with.

vonnie's picture
5

Really delicious, and very quick and easy to make.
You really do need to use LARGE chicken breasts though. I doubled the recipe for 4 adults, using average sized ones, and the portions were a touch on the meagre side.
I served it with a noodle salad and everyone enjoyed it.
Will definately make these again.

karakavanagh's picture
3

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

aladash's picture
5

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
4

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

karenengelberg's picture
5

Easy and very tasty. Have also substituted chicken for prawns.

lindabyrne's picture
5

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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