Thai chicken cakes recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Thai
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

2 tablespoons red curry paste
1 tablespoon fish sauce
1 teaspoon sugar
750g chicken mince
200g snake beans, finely sliced
1 tablespoon vegetable oil
steamed rice, lemon wedges, chilli peanut sauce, to serve

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Preparation

Combine curry paste, fish sauce and sugar with 2 teaspoons water in a large bowl. Add chicken mince and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands, form mince mixture into patties about 7cm in diameter and 7mm thick.

Heat oil in a large frying pan on high. Cook chicken cakes in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel. Serve with steamed rice, lemon wedges and chilli peanut sauce.

If you enjoyed this Thai chicken cakes recipe then browse more Thai recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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