PickyNic
Skinny on the inside
Thai Chicken Chilli Cakes - 5 discovery points for 3 cakes
Ingredients
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 small cakes. (makes 6-8)
2. Refrigerate for at least 30 minutes (I sandwiched them between greaseproof paper and they kept their shape really well)
3. 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.
Ingredients
- 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
- 2 garlic cloves , roughly chopped
- small piece fresh root ginger , peeled and roughly chopped
- 1 small onion , roughly chopped
- 5 heaped tbsp fresh coriander , plus a few sprigs to garnish
- 3 green chillis , seeded and roughly chopped
- 2 tbsp olive oil
- sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve
- plenty of salt and pepper
- teaspoon of cumin
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 small cakes. (makes 6-8)
2. Refrigerate for at least 30 minutes (I sandwiched them between greaseproof paper and they kept their shape really well)
3. 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.
