Thai chicken cakes
Fans of the classic Thai fishcakes will love this chicken adaptation. They are not only incredibly more-ish, they're also a cinch to make.
Ingredients
500g skinless chicken thigh fillets, minced
1 egg
2 tbsp red curry paste
1 tbsp sugar
2 tbsp fish sauce
3 makrut lime leaves, finely shredded
2 tbsp chopped coriander leaves
2 spring onions, white part only, thinly sliced
3cm lemongrass, white part only, thinly sliced
vegetable oil, for greasing and deep-frying
Dipping sauce
125ml (½ cup) rice wine vinegar
110g (½ cup) sugar
1 tsp salt
2 fresh long red chillies, seeded and finely chopped
Method
Step 1
To make the dipping sauce, place all the ingredients in a small saucepan over medium heat. Stir to dissolve the sugar and bring to the boil. Reduce the heat and simmer for 5 minutes or until slightly reduced. Set aside.
Step 2
Place the minced chicken in a food processor and pulse for 2 minutes or until it forms a smooth paste. Add the egg, curry paste, sugar and fish sauce and pulse to combine. Transfer the mixture to a bowl and stir in the lime leaf, coriander, spring onion and lemongrass until well combined.
Step 3
Grease a baking tray with a little oil, then lightly grease your hands with oil to prevent the chicken mixture sticking to them. Shape heaped tablespoons of the mixture into patties about 6cm in diameter. Place the patties on the greased baking tray.
Step 4
Half-fill a deep saucepan with oil and heat to 160C, or until a cube of bread dropped into the oil turns golden brown in 30-35 seconds. Deep-fry the chicken patties in batches, using a lightly oiled palette knife to lift them from the tray and carefully put them in the oil, for about 4 minutes, turning halfway through cooking, until golden and cooked through. Use a slotted spoon to transfer onto paper towels to drain while you cook the remaining patties. Serve the chicken cakes warm with the dipping sauce.
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