Thai Coconut Chicken Cakes
- Ready In:
- 40mins
- Ingredients:
- 18
- 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
-
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.
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RECIPE SUBMITTED BY
I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand.
When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings.
I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!