Thai Chicken Cakes

2 large boneless, skinless chicken breasts
1 garlic clove
small piece fresh root ginger
1 small onion
4 tbsp fresh coriander
1 green chilli (seeded)
2 tbsp olive oil
sweet chilli sauce to serve


Put 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 four cakes.

Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

Serve with salad and rice.

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2 Responses to Thai Chicken Cakes

  1. Becca says:

    Wow! I’ve only just had my breakfast but these look scrummy!

  2. Looks great, I love the addition of lime too.

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