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Thai chicken cakes with sweet chilli sauce
Serves 2 - 3
Easy
Total time:
Ready in 20-25 minutes
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.
Skip to ingredients
- 2 large boneless, skinless chicken breasts(about 175g), cubed
- 1 garlic cloveroughly chopped
- small piece fresh root gingerpeeled and roughly chopped
- 1 small onionroughly chopped
- 4 tbsp fresh corianderplus a few sprigs to garnish
- 1 green chilliseeded and roughly chopped
- 2 tbsp olive oil
- sweet chilli saucelime wedges, shredded spring onion and red chilli, to serve
Nutrition: per serving for two
- kcal306
- fat13g
- saturates2g
- carbs4g
- sugars0g
- fibre1g
- protein43g
- salt0.28glow
Method
step 1
Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
step 2
Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
