Thai Chicken Cakes With Sweet Chilli Sauce Recipes

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THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

This is a delicious recipe, different from the normal stir fry, salad or curry. Quick as lightning to make too. I use just cooking spray or bake them.

Provided by MarraMamba

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Thai Chicken Cakes With Sweet Chilli Sauce image

Steps:

  • Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
  • Shape the chicken mixture into small cakes
  • Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
  • Serve immediately, with sweet chilli sauce and sliced spring onion.

2 chicken breasts, cubed
1 garlic clove, roughly chopped
1 cm finely chopped fresh gingerroot, knob, roughly chopped
1 small onion, chopped
2 tablespoons coriander, chopped
1 green chili, chopped
1 pinch salt & freshly ground black pepper
2 tablespoons olive oil
sweet chili paste (for dipping)

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Get your wok hot and your tastebuds jumping with these classic Thai snacks

Provided by John Torode

Categories     Starter

Time 30m

Yield Makes 12

Number Of Ingredients 15



Thai fishcakes with sweet chilli sauce image

Steps:

  • Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
  • Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
  • For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium

100g skinless salmon fillet
100g skinless white fish fillet
175g prepared squid or cuttlefish
25g red chilli paste
4 lime leaves , shredded
50g green beans , trimmed and finely chopped
1 tbsp fish sauce
1 egg white
1 tbsp oyster sauce
groundnut or vegetable oil , for deep frying
5 tsp white rice vinegar
85g granulated sugar
3 fat red chillies
¼ cucumber , diced
25g roasted peanuts , chopped

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