Thai Chicken Cakes with Sweet Chilli Dip
Zesty, fragrant aromatic chicken patties pan-fried golden and served with sticky sweet chilli.
Ingredients
2 large chicken breast fillets600g
1 garlic clove, peeled3 pack
1 small piece fresh ginger, peeled100g
1 medium onion, roughly chopped3 pack
4 tbsp chopped fresh coriander25g
1 green chilli, chopped60g
2 tbsp olive oil500ml
Sweet chilli sauce, to serve250ml
1 lime, cut into wedges1 pcs
2 spring onions, finely sliced1 bunch
1 red chilli, finely sliced to garnish60g
Method
- 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.
Cost to cook
3
serves 3 ·
Mostly estimated prices. Full-pack shop cost · about £2.96 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.26 est. · serves 3