Thai Chicken Cakes with Lemongrass
Over a year ago
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Ingredients
- 2 Large chicken breasts
- 1 Red Chilli. deseeded and finely sliced
- 2 garlic cloves. finely chopped
- 1 tbsp lemongrass paste
- 1 tbsp Fish sauce
- 1 tbsp soy sauce
- 75 g fresh breadcrumbs
- 3 spring onions finely chopped
- 50 ml coconut milk
- 2 tbsp cilantro leaves, chopped
- 1 egg
- 3 tbsp vegetable oil
Accompaniment
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Description
Really tasty chicken cakes.
A couple of dip sauces like sweet chili sauce, ketchap manis(sweet soy) or peanutsauce is great accompaniment.
Rice or a noodle salad on the side.
Method
-
1
Put the chicken, chili, garlic, lemongrass, fish sauce and soy in a food processor
and blend to a paste. Add breadcrumbs, cilantro, spring opnions, coconut milk and egg
and mix until combined.
Divide the mixture into 20-22 shaped cakes/patties.
Chill in the fridge for 30 minutes.
Heat oven to 400 F.
Meanwhile heat the oil in a fryingpan and brown the chicken cakes in batches to brown all over.
Transfer to a baking tray and bake in the oven for 7-10 minutes until cooked through.
Serve freshly made.
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