Thai chicken cakes with sweet chilli sauce
Thai chicken cakes balance crispy exteriors with fragrant, herbaceous centers, delivering authentic street food appeal at home. The technique of pan-frying rather than deep-frying keeps these cakes from becoming greasy while developing golden crust. Fresh coriander and ginger create the characteristic brightness of Thai cooking, while the sweet chilli sauce provides the essential contrast of heat and sweetness that defines the cuisine. These freeze beautifully, making them ideal for meal prep or unexpected guests.
Instructions
step 1 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. step 2 Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once.
Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
