Thai·non-vegetarian·easy

Thai chicken cakes with sweet chilli sauce

Name: Thai chicken cakes with sweet chilli sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 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

Alright, folks, get ready for a flavor explosion with my Thai chicken cakes with sweet chilli sauce recipe! Trust me, this dish is a real crowd-pleaser. First off, toss your chicken, garlic, ginger, onion, coriander, and green chilli into a food processor and give them a good blitz. Don't be shy with the seasoning! Once everything is finely ground, use your hands to shape six delicious chicken cakes. Now for a little tip from yours truly: before shaping the cakes, wet your hands with a bit of water. It will prevent the mixture from sticking to your hands and make the process much smoother. No one wants chicken mixture plastered all over their fingers, am I right? Oh, and let me tell you about the time I mistook ginger for garlic while making these cakes... Let's just say it was an interesting flavor twist! Always double-check your ingredients, folks. Serve these tasty cakes with a drizzle of sweet chilli sauce, a squeeze of lime, and a sprinkle of chopped spring onions. Voilà! Enjoy your culinary trip to Thailand right in your own kitchen.

35 min(prep 15 + cook 20)

4 servings

250 kcal

Ingredients

Chicken Breast2 large
Garlic1 clove
Ginger1 small
Onion1 chopped
Coriander4 tbs
Green Chilli1 chopped
Olive Oil2 tblsp
sweet chilli sauceTo serve
LimeTo serve
Spring OnionsChopped
Red ChilliChopped

Nutrition

250 kcalper serving

Protein20g41%

Carbs10g20%

Fat15g31%

Fiber1g2%

Sugar3g6%

Directions

1
step 1
2
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.
3
step 2
4
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.

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