Thai Chicken Cakes With Sweet Chilli Sauce
These chicken cakes are bursting with fresh flavors and a bit of heat, making them a perfect appetizer or main dish. The combination of garlic, ginger, coriander, and green chilli adds a delicious kick to the succulent chicken. Once cooked, these cakes are best enjoyed with a drizzle of sweet chili sauce and a squeeze of lime for a tasty finish. Garnish with shredded spring onion and red chilli for an extra touch of color and flavor. This recipe is sure to impress with its bold taste and vibrant presentation.
— Constant Cookbook
Ingredients
- 2 large boneless, skinless chicken breasts (about 175g/6oz each), 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
Instructions
- 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.
- 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.
Yield
Serves 2 - 3
Nutrition
- Calories: 306 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 0.28 milligram of sodium
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