- Yield : 8-10 pieces
- Servings : 4-6 plates
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
This is a modification on the classic fish cakes recipe and is easy to make. The Chicken cakes go down like a treat as a snack or along with drinks. Like a lot of Thai and Vietnamese dishes it has a great balance of sweet, spicy and savory flavours.
- 250 grams chicken mince
- 1 egg
- 1 tablespoon red curry paste
- 2 leaves kaffir lime leaves
- 6-8 french beans finely chopped
- 1 teaspoon fish sauce
- half a teaspoon of sugar
- pinch of pepper powder
- red peppers and greens for dressing
Remove the spine of the kaffir lime leaves and finely chop them. Dice the beans in thin and small pieces. In a mixing bowl, combine the egg, red curry paste, kaffir lime leaves, fish sauce, sugar and pepper powder.
Add chicken mince and mix together well. I like to now put the mince into a mixer and finely grind the mince along with the spices. You will find that the mince now becomes less watery and can easily be made into cakes. Add the beans to it and mix with your hand. Prepare into fish cakes - small flat round shaped cakes.
In a frying pan, add some vegetable oil and shallow fry the cakes, turning them around occasionally till all sides are golden brown. This should take about 8-10 minutes on a medium flame. You may also deep fry the cakes until golden brown. Serve hot dressing with salads and red pepper slivers.
Bangkok Thai Cooking Academy
1.You can try the same with lamb and Massaman curry paste.