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.
500 g (1 lb 2 oz) skinless chicken thigh fillets, minced (ground)
2 tablespoons red curry paste
1 tablespoon sugar
2 tablespoons fish sauce
3 kaffir lime leaves, finely shredded (pic 1)
2 tablespoons chopped coriander (cilantro) leaves
2 spring onions (scallions), white part only, thinly sliced
3 cm (1¼ inches) lemongrass, white part only, thinly sliced
Vegetable oil, for greasing and deep-frying
125 ml (4 fl oz/½ cup) rice wine vinegar
110 g (3¾ oz/½ cup) sugar
1 teaspoon salt
2 fresh long red chillies, seeded and finely chopped
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.
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.
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 6 cm (2½ inches) in diameter. Place the patties on the greased baking tray.
4. Half-fill a deep saucepan with oil and heat to 160°C (315°F), 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.