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Spicy Chicken Cakes

Annabel Langbein Spicy Chicken Cakes Recipe
Nick Tresidder
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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/
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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.

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3 comments

Can these be frozen once cooked?
shirley_thomson1e February 22, 2018
These are absolutely the best Chicken Patties. Thank you for your recipes
mat22thew January 20, 2016
Gorgeous and fresh! A weekly occurance in our house.
HannahPitcon July 22, 2013
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