Thai chicken cakes with sweet chilli sauce
Per serving
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.
Ingredients
2 serv.- large boneless, skinless chicken breasts↗2
(about 175g), cubed
- garlic clove↗1
roughly chopped
- small piece fresh root ginger↗
peeled and roughly chopped
- small onion↗1
roughly chopped
- fresh coriander tbsp
plus a few sprigs to garnish
- green chilli↗
seeded and roughly chopped
- olive oil↗ tbsp
- sweet chilli sauce↗
lime wedges, shredded spring onion and red chilli, to serve
Step-by-step 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 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
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