Thai Chicken Cakes
Author: 
Recipe type: Appetizer
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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]
Instructions
  1. Remove the woody, hard end of lemongrass stalk and then pound the stalk with back of a knife to soften the stalk a bit. This will release the flavors easily and help process the lemongrass in food processor.
  2. Put the lemongrass, ginger, garlic and chillies into the food processor and process them till they are minced.
  3. 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.
  4. Take out the chicken mixture into a bowl to make the cakes.
  5. Damp your hand and take two tablespoons of mixture into your palm and make a ball. Then flatten it a little by pressing each chicken cake between two palms.
  6. Shallow fry the chicken cakes using vegetable/sesame oil in a non-stick frying pan till they are golden brown on both sides. It will take about 5 minutes per side.
  7. Serve the Thai chicken cakes warm with the super-tangy mango chutney!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/06/thai-chicken-cakes-with-sweet-and-spicy-mango-chutney/