ThaiMain course
Thai chicken cakes with sweet chilli sauce
These quick Thai-inspired chicken cakes are a satisfying weeknight meal. They come together easily by blitzing chicken breast with aromatics like garlic, ginger, onion, coriander, and green chili in a food processor. Once shaped into small patties, they pan-fry until golden brown and cooked through. Serve them hot with plenty of sweet chili sauce, fresh lime, and a scattering of fresh herbs for a bright finish.
22 minServes 4
Method
2 steps · 22 min total
- 01
Process chicken and aromatics
Combine the chicken breast, garlic, ginger, onion, coriander, and green chili in a food processor. Season generously with salt and pepper. Pulse until the chicken is finely ground and all the ingredients are well incorporated. Take the mixture out and, using your hands, shape it into six small cakes. - 02
Fry the chicken cakes
Heat the olive oil in a frying pan over medium heat. Once the oil is shimmering, add the chicken cakes and cook for about 6 to 8 minutes, flipping them once halfway through, until they're golden brown and cooked through. Serve the cakes hot with sweet chili sauce, fresh lime wedges, and a scattering of chopped spring onions, red chili, and a little extra coriander.
