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Thai chicken cakes

Posted Sep 28 2008 11:48am


2 large boneless, de - skinned chicken breasts - 175 g each, cubed

1 garlic clove, roughly chopped

Fresh ginger- 1 " piece, peeled and roughly chopped

1 onion- roughly chopped

Salt to taste

4 tablespoon fresh coriander

Lime wedges, a few coriander leaves, red chilli, plus a few spring onions ( shredded ) for garnishing

1 green chilli, seeded and roughly chopped

2 tablespoon olive oil

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.

Heat the oil in a frying pan, then fry the cakes over a medium heat for about six to eight minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
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