Thai Chicken Cakes
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Nov 2010, p80)
Recipe type: Main
Cuisine: Thai
Serves: 6
Ingredients
- 500g chicken thigh fillets
- 1 lemongrass stalk
- 1cm fresh root ginger, peeled and finely chopped
- 4 spring onions, finely sliced
- 1 garlic clove, crushed
- 2tbsp coriander, roughly chopped
- ½ red chilli, deseeded and finely chopped
- 75g fresh white breadcrumbs
- 1 egg, beaten
- 2tbsp fish sauce
- 2tbsp vegetable oil
- 100ml sweet chilli jam
Instructions
- Preheat oven to 130C. Mince chicken in processor. Peel outer layer from lemongrass; finely chop stalk. Put all ingredients except oil and chilli jam in bowl. Season and mix together.
- Wet hands, shape mixture into 30 balls, each about 3cm in diameter, and lightly flatten to form small patties.
- In large frying pan, heat oil over medium heat. Fry patties in batches until thoroughly cooked – about 2mins each side.
- Keep warm in oven as fry rest. Serve with chilli jam.
Nutrition Information
Serving size: 5 cakes Calories: 205 Fat: 6.5g Saturated fat: 1g Carbohydrates: 15g Sugar: 6g Salt: 1.5g
