Thai Coconut Chicken Cakes

From New Zealand Taste magazine. Not tried yet.

• Ready In: 40 mins
• Yields: 40 cakes

Ingredients

• Chicken cakes

• 500  g ground chicken
• 3  spring onions, finely chopped
• 1  tablespoon red curry paste
• 2  tablespoons  chopped  coriander
• 1  teaspoon fish sauce
• 3  tablespoons  thick canned coconut cream
• 1⁄2 teaspoon salt
•  oil, for frying

• Pickled vegetables

• 1  small cucumber
• 2  carrots
• 6  green beans
• 500  ml white vinegar
• 2  tablespoons salt
• 1⁄2 cup cauliflower floret
• 2  garlic cloves, chopped
• 3  hot red chili peppers, sliced
• 2  shallots, sliced
• 1⁄2 cup  vegetable oil

Directions

1. Chicken Cakes:
2. Mix all the chicken cake ingredients together, except the oil. Roll into small balls and chill.
3. Fry in hot oil until browned all over and cooked through. Serve with pickled vegetables and steamed rice (on a banana leaf, if using).
4. Pickled Vegetables:
5. 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.
6. 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.