Thai-Spiced Chicken Cakes

Thai-Spiced Chicken Cakes

Makes 12, prep time 10 minutes, cooking time 10 minutes

INGREDIENTS
500g minced chicken
1 free-range egg, beaten
½ cup breadcrumbs
1 tbs fish sauce

2–2½ tsp Thai red curry paste
4 spring onions, chopped
1 cup of chopped coriander
1 seeded red chilli, finely chopped

Oil for shallow frying

TO SERVE
Iceberg lettuce leaves
Lime wedges
Soy sauce mixed with sesame seeds

Thai-Spiced Chicken Cakes

METHOD
Place the chicken, egg, breadcrumbs, fish sauce, Thai curry paste, coriander, chilli and spring onion in a bowl and combine.
Using a spoon divide the mixture into 12, roll into balls, then flatten.
Transfer to a lined baking tray and chill for 15 minutes.
Heat oil in a frying pan over medium-high heat. Shallow fry the patties for two minutes on each side until golden.
Serve on a bed of lettuce leaves with lime wedges, coriander sprigs and soy sauce.

Thai-Spiced Chicken Cakes

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