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Thai chicken cakes (gluten-free)

Name: Thai chicken cakes (gluten-free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: /asian recipes
Ingredients: 4 small chicken breast fillets (about 600g total), roughly chopped; 1 egg; 1 1/2 tablespoons gluten-free Thai green curry paste; 2 tablespoons fish sauce; 2 teaspoons palm or caster sugar; Zest and juice of 1 lime; 1/2 cup coriander leaves; 4 kaffir lime leaves, finely shredded; 2 tablespoons vegetable oil; Baby Asian salad leaves and sweet chilli sauce, to serve

3 ratings

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Forget fish cakes, it's all about these Thai chicken cakes.

4 small chicken breast fillets (about 600g total), roughly chopped
1 egg
1 1/2 tablespoons gluten-free Thai green curry paste
2 tablespoons fish sauce
2 teaspoons palm or caster sugar
Zest and juice of 1 lime
1/2 cup coriander leaves
4 kaffir lime leaves, finely shredded
2 tablespoons vegetable oil
Baby Asian salad leaves and sweet chilli sauce, to serve

Method

1.

Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.
2.

Heat the vegetable oil in a large non-stick frypan over medium heat.
3.

Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.
4.

Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.