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YAPC Cookbook: Chicken

Thai chicken cakes

  • 2 large boneless, skinless chicken breasts cubed
  • 1 garlic clove, roughly chopped
  • small piece fresh root ginger, peeled and roughly chopped
  • 1 small onion, roughly chopped
  • 4 tbsp fresh coriander, plus a few sprigs to garnish
  • 1 green chilli, seeded and roughly chopped
  • 2 tbsp olive oil

Serves 2-3

Ready in 20-25 minutes

  1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blend until the chicken is finely ground and everything is well mixed. Remove cutting blade. Use your hands to shape six small cakes.
  2. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.