Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

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(94 ratings)

Ready in 20-25 minutes


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.

Nutrition and extra info

  • Freezable

Nutrition: per serving for two

  • kcal306
  • fat13g
  • saturates2g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein43g
  • salt0.28g


  • 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



    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 mins, 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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Mike M's picture
Mike M
17th Jan, 2020
The White Monk's picture
The White Monk
15th Dec, 2019
Made these as described and used corn fed organic chicken thinking this would make it even better. They are really quite bland and not as I expected. I think they may be better with some extra flavours. Maybe look at how other people have changed the original recipe slightly and see what they think. They were easy to make.
9th Sep, 2017
I used 500g minced turkey breast. I only have a stick blender into which I put the onion, ginger and garlic plus a few drops of tabasco in place of the chilli, it minced them well. It made 12 cakes and I have frozen half, they were good and stuck together when cooking fine. Served with noodles, veg and sweet chilli sauce.
30th Aug, 2016
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.
6th May, 2015
I just made these for the kids dinner tonight which there will have with rice and cucumber salad
15th Apr, 2015
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.
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!
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!
16th Oct, 2014
Really easy. Turned out lovely. I served over noodles with sweet chilli sauce. I always use chicken thighs as I find them more moist.
2nd Sep, 2014
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!


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