First time I ever made chicken meatballs/cakes. For some reason chicken mince doesn´t appeal to me.
Quite the opposite actually. I never buy it. Dont`ask me why.
But I wanted to try this thai dish so I used chicken breast filets instead.
They tasted really good and had a light texture.
A couple of dip sauces like sweet chili sauce, ketchap manis(sweet soy) or peanutsauce is great accompaniment.
Rice or my tasty noodle salad on the side.
Quite the opposite actually. I never buy it. Dont`ask me why.
But I wanted to try this thai dish so I used chicken breast filets instead.
They tasted really good and had a light texture.
A couple of dip sauces like sweet chili sauce, ketchap manis(sweet soy) or peanutsauce is great accompaniment.
Rice or my tasty noodle salad on the side.
Thai chicken cakes with lemongrass
About 20 cakes
2 skinless chicken breast, roughly chopped
1 red chili, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp lemongrass paste (or 2 sticks lemongrass, finely chopped)
1 tbsp fish sauce
1 tbsp soy sauce
3 oz fresh breadcrumbs
3 spring onion, finely sliced
4 fl oz coconut milk
2 tbsp chopped cilantro
1 egg
3 tbsp vegetable oil
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.
About 20 cakes
2 skinless chicken breast, roughly chopped
1 red chili, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp lemongrass paste (or 2 sticks lemongrass, finely chopped)
1 tbsp fish sauce
1 tbsp soy sauce
3 oz fresh breadcrumbs
3 spring onion, finely sliced
4 fl oz coconut milk
2 tbsp chopped cilantro
1 egg
3 tbsp vegetable oil
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.