Thai chicken cakes with sweet chilli sauce

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• Simone Cali-Hansson

  06 July 2010

  Simone Cali-Hansson commented on this recipe

  Easy to make and delicious!

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• marksilv1

  18 July 2010

  marksilv1 rated this recipe

  

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• marcus lochner

  13 August 2010

  marcus lochner commented on this recipe

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

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• Paula Jayne

  30 August 2010

  Paula Jayne commented on this recipe

  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.

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• Mrs Horse

  30 August 2010

  Mrs Horse commented on this recipe

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

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• ptw

  12 September 2010

  ptw commented on this recipe

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

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• Maisie70

  15 September 2010

  Maisie70 rated and commented on this recipe

  

  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!!

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• lydia

  19 September 2010

  lydia rated and commented on this recipe

  

  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.

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• robinb

  15 October 2010

  robinb rated and commented on this recipe

  

  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.

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• Southcoast Gooner

  26 October 2010

  Southcoast Gooner rated and commented on this recipe

  

  Surprised how easy this was. Will add to binder to use again in future.

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• karen

  16 November 2010

  karen rated and commented on this recipe

  

  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!!

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• Los&Chris

  03 March 2011

  Los&Chris commented on this recipe

  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!

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• Erin

  15 March 2011

  Erin rated this recipe

  

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• d41d0y

  10 April 2011

  d41d0y rated and commented on this recipe

  

  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.

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• Tracy

  16 April 2011

  Tracy commented on this recipe

  Delicious

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• Ian123

  21 April 2011

  Ian123 commented on this recipe

  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.

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• Nic

  30 May 2011

  Nic commented on this recipe

  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

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• Nic

  30 May 2011

  Nic rated and commented on this recipe

  

  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

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• taskey

  07 June 2011

  taskey rated and commented on this recipe

  

  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

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• sam

  28 June 2011

  sam rated and commented on this recipe

  

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

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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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