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Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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A star rating of 4.5 out of 5.98 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20-25 minutes
  • Easy
  • Serves 2 - 3

A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.

  • Freezable
Nutrition: per serving for two
HighlightNutrientUnit
kcal306
fat13g
saturates2g
carbs4g
sugars0g
fibre1g
protein43g
low insalt0.28g
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Ingredients

  • 2 large boneless, skinless chicken breasts (about 175g), 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

Method

  • STEP 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.

  • STEP 2

    Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

RECIPE TIPS
WITH SALAD

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

Recipe from Good Food magazine, May 2004

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Overall rating

A star rating of 4.5 out of 5.98 ratings
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