Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

By James Martin
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(78 ratings)
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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 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
    Onion

    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
    Chillies

    Chilli

    chill-ee

    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

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 Tip

    With salad

    Serve with a green salad made of Chinese leaves, mizuna, watercress and rocket.

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Comments, questions and tips

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kaymillson
30th Aug, 2016
3.8
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
6th May, 2015
I just made these for the kids dinner tonight which there will have with rice and cucumber salad
springlescran
15th Apr, 2015
5.05
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
7th Feb, 2015
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
4th Jan, 2015
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
16th Oct, 2014
5.05
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
2nd Sep, 2014
3.8
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
7th Sep, 2013
5.05
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
20th Jun, 2013
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
carolbateup
30th May, 2013
4.05
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

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gemmalem
20th Nov, 2014
If I wanted to make these slightly smaller to serve as canapes then roughly how many would they make? Thanks!
funkiliciousjx
22nd Jul, 2013
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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