Thai Coconut Chicken Cakes
- Chicken Cakes:.
- Mix all the chicken cake ingredients together, except the oil. Roll into small balls and chill.
- Fry in hot oil until browned all over and cooked through. Serve with pickled vegetables and steamed rice (on a banana leaf, if using).
- Pickled Vegetables:.
- For the pickled vegetables, peel, trim and cut cucumber and carrots into small batons. Cut beans into short lengths. Bring vinegar and salt to the boil in a saucepan and plunge in carrots, cauliflower and beans. Blanch for 1 minute then drain.
- Purée garlic, chillies and shallots in a blender or food processor. Heat the oil in a frying pan over a medium heat and add the blended paste. Stir-fry for 3 minutes, then add the vegetables and toss to coat in the paste. Transfer to a bowl. The vegetables can be made up to 5 days ahead; keep refrigerated.