Thai Chicken Cakes Recipes

Steps:

• 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.
• 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.

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.

Steps:

• Whisk all ingredients together until sauce is well blended.
• Melt better in a large skillet over medium heat.
• Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
• Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
• Shape chicken mixture into 8 (3 1/2-inch) patties.
• Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
• Drain on paper towels.
• Repeat procedure with remaining oil and patties.
• Serve immediately withRemoulade Sauce (recipe follows).
• REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.

Steps:

• Process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk.
• Process till fine but not smooth.
• Spoon into greased patty tins.
• Bake 15 minutes, 200 C or till cooked.
• Serve hot, garnished with shredded chili.