Thai chicken cakes with sweet chilli sauce

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• pshopper

  26 April 2009

  pshopper commented on this recipe

  Loved the taste and texture of these Thai patties. The only thing the recipe omitted was salt and next time I will add some. I also pre-cooked them and then 10 minutes before serving I popped them into a hot oven and they were lovely and light.

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• sarahperry

  15 May 2009

  sarahperry rated and commented on this recipe

  

  Made these as a starter last night..YUM!! I added salt and black pepper to the mixture and they came out really well. I also added some steak seasoning which gives them a bit of extra kick and flavour. Will make these next week for a dinner party!

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• Dawn

  21 May 2009

  Dawn rated and commented on this recipe

  

  These were lovely - very easy and quick. May try the suggestions included in these comments of adding some spices next time to see if there's an improvement but didn't seem necessary

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• rossfatross89

  23 July 2009

  rossfatross89 rated and commented on this recipe

  

  Fantastic starter, everyone had a couple of cakes each which was plenty! Although i wanted more! The only change i would make would be to use red chilli's to add some more colour

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• HollyWoozle

  15 August 2009

  HollyWoozle rated and commented on this recipe

  

  My mum used to make these all the time...they are DELICIOUS!!

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• Michelle Devon

  14 September 2009

  Michelle Devon rated and commented on this recipe

  

  These are delicious and easy to make. i put them in the fridge before cooking and made them into smaller cakes; served as a starter.

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• ctcondor

  21 September 2009

  ctcondor rated and commented on this recipe

  

  I don't have a food processor so instead of chicken I used ready minced turkey and added some garam masala - I loved these. I have done them several times already and served them as a main with rice or noodles. I have also put fried up some mushrooms and put those in as well - yummy!

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• Lorraine OK

  27 November 2009

  Lorraine OK commented on this recipe

  I've only recently started cooking as a hobby and tried this recipe for an evening meal - it was easy to do, and delicious to eat. Might try and make smaller bites for entertaining over the holidays.

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• Lau

  30 November 2009

  Lau rated and commented on this recipe

  

  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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• tanzanitelilac

  14 December 2009

  tanzanitelilac rated and commented on this recipe

  

  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.

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• sean

  06 January 2010

  sean rated this recipe

  

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• LoveToCook

  04 March 2010

  LoveToCook rated this recipe

  

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• BEVERLEY

  21 March 2010

  BEVERLEY rated this recipe

  

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• emsily

  23 March 2010

  emsily rated this recipe

  

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• Mrs P

  14 April 2010

  Mrs P rated and commented on this recipe

  

  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.

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• analisa

  17 May 2010

  analisa rated and commented on this recipe

  

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

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• hayley sayers

  01 June 2010

  hayley sayers commented on this recipe

  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.

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• hayley sayers

  01 June 2010

  hayley sayers rated this recipe

  

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• nikki edwards

  14 June 2010

  nikki edwards rated and commented on this recipe

  

  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.

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• Zoe

  19 June 2010

  Zoe rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 2 - 3

Preparation and cooking times

Ready in 20-25 minutes

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

Per serving for two

306 kcalories, protein 43g, carbohydrate 4g, fat 13 g, saturated fat 2g, fibre 1g, salt 0.28 g

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