Thai chicken cakes with sweet chilli sauce
- Preparation and cooking time
- Total time
- Ready in 20-25 minutes
- Easy
- Serves 2 - 3
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.
