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Thai chicken cakes with a sweet chilli dipping sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Mike Robinson

From Saturday Kitchen

Method


  1. In a medium bowl mix together the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season.

  2. In a food processor blend together the chicken and chilli.

  3. Add the galangal mixture to the chicken and blend again until just combined.

  4. Carefully remove the mixture from the processor, divide into eight potions and shape each portion into a cake.

  5. In a small saucepan mix together the sugar, water and chillies, then place over a low heat and cook until a syrup forms.

  6. Heat the oil in a medium frying pan.

  7. Fry the cakes in the oil for 2-3 minutes each side or until cooked through and golden.

  8. Serve the cakes with the dipping sauce in a separate dish to the side.

Ingredients

For the cakes

  • 4 chicken fillets
  • 2 bird's-eye red chillies, chopped
  • 1 tsp peeled and finely grated galangal
  • 1 tsp finely chopped lemongrass
  • 2 spring onions, finely chopped
  • 15g/½ oz coriander, including stalks, chopped
  • 1 lime, zest of half and juice
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper

For the sauce

  • 55g/2oz caster sugar
  • 55ml/2fl oz water
  • ½ tsp crushed dried chilli flakes

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