THAI CHICKEN CAKES

THAI CHICKEN CAKES



INGREDIENTS
  • 500g chicken mince
  • 1 egg, beaten
  • 1/2 cup (35g) fresh breadcrumbs
  • 1 tbs fish sauce
  • 1 tbs red curry paste
  • 2 tbs finely chopped coriander root
  • 1 small red chilli, seeds removed, finely chopped
  • 4 spring onions, finely chopped
  • 1/4 cup (60ml) sunflower oil
  • Iceberg lettuce, to serve
  • Lime wedges, to serve
  • Sweet chilli sauce, to serve
HOW TO MAKE
  • 1.Place the mince, egg, breadcrumbs, fish sauce, curry paste, coriander root, chilli and spring onion in a bowl and use your hands to combine.

  • 2.Using tablespoonfuls of mixture, shape into 24 small patties, pressing to flatten slightly. Transfer to a large baking tray and chill for 15 minutes.

  • 3.Heat oil in a frypan over medium-high heat. Cook the patties for 2 minutes each side or until cooked through.

  • 4.Serve cakes with the lettuce leaves, lime wedges and sweet chilli sauce.



NOTES

These can be made ahead and reheated in a 180°C oven for 20 minutes.

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