Thai Chicken Cakes

A really good idea with these Thai chicken cakes  is make a double batch and freeze once  cooked and cooled . You will be the star of any drinks party ! Alternatively you can make bigger patties to create a Thai Chicken Burger’s, Don’t be put off by the ingredient list and don’t worry if you don’t have all the ingredients, Recipe By Annabel langbein with extra ingredients

Ingredients

  • 500g Chicken mince
  • handful of coriander
  • 1 spring onion, chopped
  • finley grated zest of 1 lime or lemon
  • 1 deseeded red chilli chopped
  • 2 tbs  Thai sweet chilli sauce ( store bought )
  • 2 tsp fish sauce
  • 1 egg
  • 1 lemon grass stalk chopped ( white part only )
  • 3 cm ginger peeled and chopped
  • 2  kaffir lime leaves finely cut with scissors
  • 2 clove garlic
  • salt and pepper
  • 1/4 cup coconut cream
  • flavourless oil ( i.e. rice bran or grapeseed )

DIPPING SAUCE

  • 1/2 sweet chilli sauce
  • 2 tbs fish sauce
  • juice of 2 lemons or limes
  • 2 chopped spring onions
  • 1 tbs coriander chopped
  • 1 kaffir lime leaf finely cut

Method

  1. Place all the ingredients( except the coconut cream and mince and oil) in a food processor and blend to a coarse puree
  2. Tip into a  mixing  bowl and add the Chicken Mince and  the coconut cream ( give the  can a good shake first ), mix to combine , (sometimes the mixture can be too sloppy, just add 1 tbs of rice flour and combine and repeat if necessary )
  3. Heat oil in the fry pan and cook heaped teaspoons  of the mixture 2 to 3 minutes each side over medium heat until cooked through & springy to touch , Annabel says in her version, if she is doing a big batch she will brown them in the pan and then  place them on a baking paper lined oven tray and finish off in a hot  oven for 8 minutes

Alternatively  you can place teaspoons of the mixture directly onto unlined baking tray’s and generously spray with olive Oil or rice bran oil and bake in oven 220c fanlike for  10 to 12 minutes until springy

DIPPING SAUCE

  • Place all ingredients into a jar and shake to combine and tip into small dipping bowl

To serve

  • Serve warm on a platter with bamboo tooth picks , garnished with red chilli and coriander
  • Place dipping bowl with sauce on the platter
  • Can be made two days ahead or frozen  and gently reheated either in oven or microwave .

 

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