Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(78 ratings)

Ready in 20-25 minutes


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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  • 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



    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



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

  • 2 tbsp olive oil
    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


  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 (92)

kaymillson's picture

Made for dinner but didn't have onion or coriander. They were a little bland for me, but I'd try them again with all the ingredients to see if that makes a difference. They fried easily over a low heat. Served with couscous and salad with a drizzle of sweet chilli sauce.

catie74's picture

I just made these for the kids dinner tonight which there will have with rice and cucumber salad

springlescran's picture

Made these but forgot to put in olive oil and omitted onion. Put in extra garlic and some za'atar spice that I'd bought and didn't know what to do with. Made into 12 patties and grilled either side for few mins. Made it even easier than frying, held shape and tasted great.

gemmalem's picture

I made these for a Christmas Day canape (with smaller portions) and they were absolutely amazing. So easy, so fresh and so fragrant everyone absolutely loved them. I used chicken thighs instead of breasts, and I added all the ingredients EXCEPT the thighs first and gave them a quick pulse as I'd read that some people thought they were a bit mushy. I also didn't have any green chilli, but instead used a squirt of sriracha which was lovely. Thanks very much!

kscholey1990's picture

We've just finished eating these and they were really lovely. Really easy to make and really tasty. We served with noodles and sweet chilli sauce.

The only suggestion I would make would be to use a hotter chilli!

Tinny29's picture

Really easy. Turned out lovely. I served over noodles with sweet chilli sauce. I always use chicken thighs as I find them more moist.

sincvc's picture

This was lovely! I did it with turkey mince in the food processor instead as it's what I had in the fridge and it worked very well. Served with a shredded red cabbage, carrot and lettuce salad, with a dressing made of soy, honey, lime and sesame oil. Yum!

yumminesss's picture

Yes they are mushy, but so are thai fishcakes when u make them, and these are pretty much the same thing. I love these and shall continue to make them. So easy and tasty. Not able to rate but 5/5

Sarja83's picture

Delicious, definitely make small/bite size pieces. For a main I served with brown rice seasoned and spring onion mixed in, lime and sweet chilli

last edited: 16:15, 21st Jun, 2013
carolbateup's picture

Really delicious, but I found it best to make them small as they hold together better. The bigger ones I made first time round fell apart when I tried to turn them over in the pan

ewalambe's picture

Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.

ewalambe's picture

Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.

laurabat's picture

Made this to the recipe and they were gorgeous! My boyfriend loved them! We had them for dinner with egg fried rice with edamame beans, onion and green beans. Delicious!

lmouat's picture

Mmmm....where did I go wrong? Ended up with a lime green mush!

morgsh's picture

Used breadcrumbs as mixture was too moist.

kiwicaro's picture

FABULOUS. Two teenagers very enthusiastic and now saved to my binder.

sallylofty's picture

This recipe is absolutely beautiful.....sooo tasty. I've lost count the number of times I've made this for a dinner party and my guests always ask for the recipe. I've adapted it slightly to give it a bit of extra flavour. I also added lemon juice, red thai curry paste, cumin, tumeric, capers and salt & pepper. I dusted them in seasoned flour and put them in the fridge for a couple of hours before I fried them. Oh and I added prawns, I love this dish

janeroar's picture

Absolutely delicious - my 10 and 13 years olds loved this recipe so it's good for everyone. It's got enough spices to be interesting whilst retaining a delicate balance of flavours. I am thinking of doing this in small little cakes for a party.

babsfazekas's picture

These were brilliant! I'm so impressed how the patties held together without any egg/breadcrumbs whatsoever. I did put them in the fridge while I prepared the side dish, not sure if that made a difference. Served it with a Thai noodle salad. Fabulous!


Questions (2)

gemmalem's picture

If I wanted to make these slightly smaller to serve as canapes then roughly how many would they make? Thanks!

funkiliciousjx's picture

At what point do you freeze these? and what is best way to cook after defrosted, would oven work better than fry?

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