Thai Chicken Cakes with a Sweet Chilli Dipping Sauce

Flavorful chicken cakes blended with Thai aromatics served alongside a homemade sweet and spicy chili dipping syrup.

Chicken Dinner High Protein Dairy Free Spicy Gluten Free Thai

Estimated Nutrition

Calories

710.3

kcal / serving

1420.5 kcal total

Carbs

61.2g

per serving

122.3 g total

Fat

27.1g

per serving

54.2 g total

Protein

55.4g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Fruits

0.5

piece

Lime

zest of half and juice

Liquids

Water

Meat

piece

Chicken Fillets

NutsSeeds

piece

Bird's-Eye Red Chillies

chopped

tsp

Galangal

peeled and finely grated

tsp

Lemongrass

finely chopped

Coriander

including stalks, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

0.5

tsp

Chilli Flakes

crushed dried

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Spring Onions

finely chopped

Method

Mix galangal, lemongrass, spring onion, coriander, lime zest, and juice in a bowl and season.

Blend chicken and bird's-eye chillies together in a food processor.

Combine the galangal mixture with the chicken and blend briefly.

Divide the mixture into eight portions and shape into cakes.

Cook sugar, water, and chilli flakes in a saucepan over low heat until a syrup forms.

Heat the vegetable oil in a frying pan.

Fry the cakes for 2-3 minutes per side until golden and cooked through.

Serve chicken cakes with the dipping sauce on the side.