Thai Chicken Cakes

Need

• 1 Handful fresh coriander or cilantro leaves and stalks
• 1 spring onion
• 1 red chilli
• 4 cloves garlic
• 1 lime, zest finely grated and juice
• 40 Grams fish sauce
• 1 Teaspoon coconut sugar
• 400 Grams chicken breast fillet, cut into pieces
• 1 egg whites
• 1-2 Pinches pink salt flakes BUY
• Cracked black pepper to taste
• 40 Grams coconut cream Recipe
• Extra Virgin Olive Oil (EVOO) for frying BUY
• Garnish with coriander leaves, sliced chillies and lime cheeks
• Chilli Jam to serve Recipe

Do

1  

Place coriander, spring onion, chilli and garlic into the Thermomix bowl and chop 3 sec/speed 7.

2  

Add lime zest and juice, fish sauce, sugar, chicken pieces, egg white and seasoning and mince 2-3 sec/Turbo.

3  

Add coconut cream and blend 4 sec/Reverse/ speed 2. Refrigerate mix for about 30 minutes. This will make it easier to cook.

4  

Heat a lightly oiled frying pan to a medium high heat and cook small spoonfuls of the mixture until golden and fragrant on both sides. Serve with garnishes and chilli jam for dipping.

Served with

• Chilli Jam