Thai Chicken Cakes (2-4)
Ingredients
12
oz
minced chicken
2
tbsps
Thai red curry paste
1
medium
free range egg
beaten
2
tbsps
cornflour
2
kaffir lime leaves
finely shredded
2
tbsps
chopped fresh coriander leaves
2
spring onions
trimmed and finely sliced
1
fresh red chilli
deseeded and finely chopped
oil for deep frying
Instructions
Put the minced chicken, red curry paste and about half the egg in a food processor and mix until evenly blended. Transfer to a bowl.
Add the cornflour, lime leaves, coriander, spring onions and chilli and mix well, using your fingers. Add more egg as needed to bind the mixture.
Divide the mixture into 12 portions and roll each into a ball. Flatten to a cake about 2 ” in diameter and 1/4 ” thick.
Heat 2 ” oil in a wok or deep frying pan. Deep fry the cakes, a few at a time, for about 5 minutes until lightly browned and cooked through.
Drain on crumpled kitchen paper and serve hot with dipping sauce or salsa and a salad.
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