Thai chicken cakes with sweet chilli sauce Recipe

Thai chicken cakes with sweet chilli sauce

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

  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.
  2. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
Serves: 2 - 3
Difficulty: Easy
Cuisine: Thai
Main Ing.: Chicken
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