Thai Chicken Cakes

November 12, 2018
Lunchbox, Recipes

Ingredients

4 small chicken breast fillets (about 600g total), roughly chopped
1 egg
1 1/2 tbs gluten-free Thai green curry paste
2 tbs fish sauce
2 tsp palm or caster sugar
Zest and juice of 1 lime
1/2 cup coriander leaves
4 kaffir lime leaves, finely shredded
2 tbsp vegetable oil
Baby Asian salad leaves and sweet chilli sauce, to serve

Method

Step 1: Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.

Step 2: Heat the vegetable oil in a large non-stick frypan over medium heat.

Step 3: Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.

Step 4: Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.