Spicy Chicken Cakes

Nick Tresidder

print email share pin tweet shopping list add recipe

Spicy Chicken Cakes
 

300g lean skinless chicken, roughly chopped


small handful coriander leaves 


1 spring onion, finely sliced


finely grated zest of 1 lime or lemon, no pith  


2 tbsp sweet Thai chilli sauce


2 tsp fish sauce


1 egg white 


salt and ground black pepper


¼ cup coconut cream


flavourless oil, eg grapeseed, for frying

To serve: 

avocado salsa
Basil Oil 
rocket leaves (optional)



© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/spicy-chicken-cakes/173/

EMAIL PRINT

Prep time:: 10 mins
Cook time:: 4-6 mins (per batch)
Makes:: About 30 small cakes or 20 medium cakes

300g lean skinless chicken, roughly chopped
small handful coriander leaves
1 spring onion, finely sliced
finely grated zest of 1 lime or lemon, no pith
2 tbsp sweet Thai chilli sauce
2 tsp fish sauce
1 egg white
salt and ground black pepper
¼ cup coconut cream
flavourless oil, eg grapeseed, for frying

To serve:

avocado salsa
Basil Oil
rocket leaves (optional)

Place all ingredients, except coconut cream and oil, in a food processor and blend to a coarse purée. With motor running, add coconut cream in a slow stream and mix until evenly combined.

Heat a lightly oiled frypan and cook small spoonfuls of mixture 2-3 minutes each side over medium heat until cooked through and springy to the touch. Serve on rocket leaves and accompany with avocado salsa and basil oil.

Variation:

This recipe can also be prepared with raw prawn meat or fish.