By MarraMamba on January 21, 2008
Photo by AmandaInOz
Photo by AmandaInOz
"This is a delicious recipe, different from the normal stir fry, salad or curry. Quick as lightning to make too. I use just cooking spray or bake them."
Serving Size: 1 (109 g)
Servings Per Recipe: 4
"I really liked these, and so did my children. I did add a splash of soy sauce to the mix and adjusted the amount of spice and garlic for us. I served them with Recipe #409412 and some fresh veggies. My only problem was that they were a little dry, but I'm sure that can be fixed, maybe I'll try them with chicken thighs instead. Thank you Marra, I will make these again! Made for our team the Swizzle Chicks and ZWT6, Asia."
"I thought these had a very nice flavor and texture. I did use ground turkey ( 93 % ) so I bet that helped with the moisture. They do need a sauce - I used hoisin sauce since it was what i had on hand. I froze these after cooking and have been using in pita's and on salad for lunches. Nice recipe. Thanks"
"These were kind of plain - I'd expected a lot more flavor."
"Tasty! I think next time I will make it with half thigh meat; these were a bit dry. I really enjoyed the flavors though."
"We really enjoyed these but didn't get that WOW that we were looking for. Overall a great dish. I found them very easy to prepare. And they look great plated. Thanks for posting."
"Hate to be the odd one out, but although the cakes were nice, they were not "knock your socks off" tasting for us. Thank you for posting."
"I enjoyed the flavors in this and will make again. I used my Thai sweet and sour sauce to serve them with. Made for ZWT 4."
"I ended up leaving out the green chilies, because I couldn't figure out which kind you meant. But that actually ended up being to my advantage as I served my 2 yo (who gobbled these up) and my 6 yo (who was less excited by them). Neither one got the sauce, but as far as the adults were concerned, the sweet chili paste is what makes this dish worth 5 stars! The chicken cakes were good, but the sauce puts them over the top in the "highly addictive" category. Thank you so much for posting! Made for ZWT4."
"*Reviewed during ZWT4* Great! we really enjoyed these. I love coriander and sweet chilli together. They were extrememly quick to make and cook."
"These were very tasty. I don't do spicy very well and they were almost a bit too hot for me but my partner loves heat and they were perfect for him. I liked how healthy they were too. We made it a real Thai/British fusion meal and had them with chips and mushy peas..lol. Made for ZWT4."
"These are just so good. I served them with garlic plum sauce. Thanks so much. This is going to be a favourite."
"Made for freezer tag March 2008: Great recipe that we loved. In fact I was surprised my six year old didn't even mention "the green stuff". I used a very mild chili in mine, but felt it could have actually benefited from a little more heat. Very nice healthy meal that I entend to make again in the future. To freeze: Complete steps 1 and 2. Separate cakes with wax paper, place in a zip-top bag and freeze. To serve: Thaw cakes and cook as directed. Weight Watchers: 5 pt without the chili sauce."
"WONDERFUL! I made this as directed with ground turkey and a mild chile. I used my mini food processor to finely chop all of the other ingredients. This has a great fresh Asian flavor. I added some lite soy sauce to the second half of the meat mixture and think it made it even better! I served them with Sweet Chili Sauce and Ponzu sauce. YUM! Made for 1-2-3 hit wonders."
"These wonderful chicken cakes were delicious! So fresh and healthy, full of sweet and spicy flavor. Very easy to make too - I loved these and will make them often!"
"Some of the best chicken cakes I've had in ages! They were so full of flavour. I served them with both sweet chili sauce and chili garlic sauce. They were a hit as a light lunch. Thanks MarraMamba!"