Name: Thai chicken cakes with sweet chilli sauce
Total time: 25 min
Yield: 3
Cuisine: Thai
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

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Thai chicken cakes with sweet chilli sauce

Thai chicken cakes with sweet chilli sauce

James Martin

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Serves 2 - 3

Easy

Total time: 25 mins

Ready in 20-25 minutes

A star rating of 4.5 out of 5.99 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for two

kcal306
fat13g
saturates2g
carbs4g
sugars0g
fibre1g
protein43g
salt0.28g

low

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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A star rating of 4.5 out of 5.99 ratings

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