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Thai chicken cakes (gluten-free)
Thai chicken cakes (gluten-free)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Thai-inspired chicken rissoles bursting with flavor.
Ingredients:
  • Sweet chilli sauce, to serve
  • 4 small chicken breast fillets (about 600g total), roughly chopped
  • 42.00 gm gluten-free Thai green curry paste*
  • 48.80 gm fish sauce
  • 2 tsp palm sugar or caster sugar
  • Zest and juice of 1 lime
  • 125.00 ml coriander leaves
  • 4 makrut lime leaves, finely shredded
  • 36.80 gm vegetable oil
  • Baby Asian salad leaves, to serve
Instructions:
  • Combine chopped chicken, egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves in a food processor until just combined. Transfer to a bowl, mix in shredded makrut lime leaves, and shape into 12 small cakes using wet hands.
  • In a large non-stick frypan over medium heat, warm the vegetable oil.
  • Sear the chicken cakes in batches until they are golden brown and fully cooked, about 2-3 minutes per side.
  • Plate the chicken cakes alongside a bed of fresh Asian salad leaves and a drizzle of sweet chilli sauce.

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