Thai Chicken Cakes

READY IN: 20mins
Recipe by A la Carte

I found these on the BBC website and thought they sound good enough to eat! :-) I haven't tried them yet, but I will soon. They're definitely low fat if you fry in cooking spray too! The recipe says to serve with sweet chili sauce, but maybe I'll make up a sauce to go with this.

Top Review by Piaqua

I too saw these on the BBC site and decided I had to try them. They are so simple, but taste great. I had ground chicken on hand so I used that instead and just chopped the cilantro, chili, and green onion (I used those rather than regular onion as I prefer the taste) and grated the ginger and garlic, and just mixed by hand, as if making meatballs. The sweet chili sauce was a great compliment, as was a squeeze of lime on the top. A review on the BBC site suggested adding cumin and tumeric, which I think I might try as well, but I can see this being open to many other great variations. It's a good base recipe that works fine on it's own, but allows for easy individualization as well.

Ingredients Nutrition


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

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