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
Servings:
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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