Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(79 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 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



    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, questions and tips

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30th May, 2013
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
14th Apr, 2013
Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.
14th Apr, 2013
Delicious starter! Added slightly more ginger and refrigerated before forming into patties and had no problems.
laurabat's picture
11th Apr, 2013
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!
9th Apr, 2013
Mmmm....where did I go wrong? Ended up with a lime green mush!
1st Apr, 2013
Used breadcrumbs as mixture was too moist.
6th Mar, 2013
Very nice
18th Jan, 2013
FABULOUS. Two teenagers very enthusiastic and now saved to my binder.
27th May, 2014
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
7th Dec, 2012
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.


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