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

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.

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Comments, questions and tips

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donerlank
2nd Jul, 2011
5.05
Once again an excellent recipe by James Martin. In our one -horse town I could not find green chilli and substituted it with green pepper. What a discovery! Ooooh the smell while frying. Oooh the taste was awesome! Try this as an alternative to green chilli. You might just have a change of heart!
teskey
28th Jun, 2011
5.05
Quick, easy and tasty - perfect for a family supper!
taskey
7th Jun, 2011
5.05
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
pickynic
30th May, 2011
4.05
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
pickynic
30th May, 2011
4.05
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
beckside1
21st Apr, 2011
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.
tracypickle
16th Apr, 2011
Delicious
d41d0y
10th Apr, 2011
5.05
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.
laurenwalker82
3rd Mar, 2011
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!
karen66
16th Nov, 2010
4.05
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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