Thai chicken cakes — fragrant little patties of blitzed chicken, garlic, ginger and chilli, pan-fried golden. Served with sweet chilli sauce and lime, a fresh, zingy Thai-inspired treat.
- 2 large Chicken Breast
- 1 clove Garlic
- 1 small Ginger
- 1 chopped Onion
- 4 tbs Coriander
- 1 chopped Green Chilli
- 2 tblsp Olive Oil
- To serve Sweet Chilli Sauce
- To serve Lime
- Chopped Spring Onions
- Chopped Red Chilli
Video
Preparation
- 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, then use your hands to shape six small cakes.
- Heat the oil in a frying pan and fry the cakes over medium heat for about 6–8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
