These immensely flavorful Thai chicken cakes will make you forget everything else and will set deeply in your brain mesmerizing you for a very long time!
I had already expressed my love for Thai food in my last post on Thai fish cakes and my feelings haven’t subsided the least. It took a while to come back with another Thai favorite of mine – Thai chicken cakes – but please blame my health for it, not me!
Weather in my city is taking its toll on my health and no matter how hard I tried I could not concentrate on writing with my half-awake brain. So I thought it best to take a brake and get back with new vigor once I am up and running!
And thankfully these Thai chicken cakes were made before I fell sick which made my return better than perfect!
The star of these chicken cakes is the Lemongrass! If you are into Thai food a lot, you might already be knowing that Thai recipes have high usage of this extremely flavorful herb. Lemongrass is so refreshing and wonderful that it can perk up any common recipe to a new height. I am totally in love with this goodness.
These Thai chicken cakes are all about the awesome flavors of lemongrass!
Once you start growing these on your own, you can’t stop! You will just fall in love with it! Like the way we did! Trust me!
I am talking about that yellow colors thing which is nothing but a green mango chutney which is so good that it makes my mouth water every time I mention about it.
This green mango dip is a very popular accompaniment in Indian cuisine. This sweet and sour taste complements fried food so well that we can’t imagine without it. Since we love our mango chutneys so much, I thought of pairing it with the Thai chicken cakes and it worked so perfect!
With the tangy taste of the chutney, the chicken cakes we all the more tastier. You have to try these on your own to believe me! So what are you waiting for? Get going!
- Chicken breast – 500 gms, cubed
- Lemongrass – 6 thin stalks [or 4 thick]
- Ginger – 5 inch piece
- Garlic – 6 to 8 cloves
- Green or red chilli – 2 [Increase the amount for more heat]
- Fresh coriander leaves – 1 cup
- Fish sauce – 3 tbsp
- Vegetable oil – 2 tbsp [Sesame oil is your best bet but I didn’t have it handy, so I used vegetable oil instead]
- Put the lemongrass, ginger, garlic and chillies into the food processor and process them till they are minced.
- Then add the chicken cubes, coriander leaves, fish sauce and oil into the processor and process till chicken is minced and all ingredients are thoroughly mixed to make a homogeneous dough like mixture.
- Take out the chicken mixture into a bowl to make the cakes.
- Damp your hand and take two tablespoons of mixture into your palm and make a ball. Then flatten it a little by pressing between two palms.
- Shallow fry the chicken cakes in a non-stick frying pan till they are golden brown on both sides. It will take about 5 minutes per side.
- Serve hot with the super-tangy mango chutney!
- Green/raw mango – 2, medium, peeled and pitted
- Cumin seeds – 2 tsp
- Dry red chilli – 2
- Ginger paste – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – ½ tsp
- Sugar – 1 cup
- Vegetable oil – 1 tsp
- Water – 4 cups
- Cut the peeled and pitted mangoes into small cubes. Boil the mango cubes till fully soft. Drain and set aside.
- Heat the oil in a deep pot and add half a teaspoon of cumin seeds and dry red chillies. Once they become flavorful, add the ginger paste and turmeric powder. Saute for a minute.
- Add the boiled mangoes, salt and sugar. Stir to mix well and then add the water. Bring the water to boil on high heat.
- Once the water is boiling, reduce the heat to minimum and let it cook till the chutney thickens and reduce to less than half the volume. It might take about 20 minutes.
- Do a taste test for sweetness and seasoning at this point. Adjust if necessary.
- Dry roast the remaining cumin seeds till fragrant. Coarsely grind the roasted cumin and sprinkle it on top of the chutney before removing it from heat.
- Mix well and let it cool down completely. You can refrigerate it in an airtight jar for 3 to 4 days.