Thai Chicken Cakes with Lemongrass

Name: Thai Chicken Cakes with Lemongrass
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: 2 Large chicken breasts; 1 Red Chilli. deseeded and finely sliced; 2 garlic cloves. finely chopped; 1 tbsp lemongrass paste; 1 tbsp Fish sauce; 1 tbsp soy sauce; 75 g fresh breadcrumbs; 3 spring onions finely chopped; 50 ml coconut milk; 2 tbsp cilantro leaves, chopped; 1 egg; 3 tbsp vegetable oil

Over a year ago 2,794 views

Cook: 45 mins

Serves: 4

Main Course

Ingredients

2 Large chicken breasts
1 Red Chilli. deseeded and finely sliced
2 garlic cloves. finely chopped
1 tbsp lemongrass paste
1 tbsp Fish sauce
1 tbsp soy sauce
75 g fresh breadcrumbs
3 spring onions finely chopped
50 ml coconut milk
2 tbsp cilantro leaves, chopped
1 egg
3 tbsp vegetable oil

Accompaniment

Description

Really tasty chicken cakes.
A couple of dip sauces like sweet chili sauce, ketchap manis(sweet soy) or peanutsauce is great accompaniment.
Rice or a noodle salad on the side.

Method

1
Put the chicken, chili, garlic, lemongrass, fish sauce and soy in a food processor
and blend to a paste. Add breadcrumbs, cilantro, spring opnions, coconut milk and egg
and mix until combined.
Divide the mixture into 20-22 shaped cakes/patties.
Chill in the fridge for 30 minutes.
Heat oven to 400 F.
Meanwhile heat the oil in a fryingpan and brown the chicken cakes in batches to brown all over.
Transfer to a baking tray and bake in the oven for 7-10 minutes until cooked through.
Serve freshly made.