Thai Chicken Cakes
These yummy little morsels are perfect as a starter to whet your appetite for things to come, or as a fantastic lunch with a large fresh salad. Or as the main attraction with rice, steamed greens or alongside a big bowl of Pad Thai.
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- 1 Handful fresh coriander or cilantro leaves and stalks
- 1 spring onion
- 1 red chilli
- 4 garlic cloves
- 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
Place coriander, spring onion, chilli and garlic into the Thermomix bowl and chop 3 sec/speed 7.
Add lime zest and juice, fish sauce, sugar, chicken pieces, egg white and seasoning and mince 2-3 sec/Turbo.
Add coconut cream and blend 4 sec/Reverse/ speed 2. Refrigerate mix for about 30 minutes. This will make it easier to cook.
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.
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