Thai Chicken Cakes (2-4)

Thai Chicken Cakes (2-4)
Print Recipe
Thai Chicken Cakes (2-4)
Print Recipe
  1. 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.
  2. 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.
  3. Divide the mixture into 12 portions and roll each into a ball. Flatten to a cake about 2 " in diameter and 1/4 " thick.
  4. 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.
  5. Drain on crumpled kitchen paper and serve hot with dipping sauce or salsa and a salad.
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