Chicken Cakes

These chicken cakes will have almost the same texture as fish cakes once they are fried. For a fresh side, serve this with a cucumber salad.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 4 fresh Thai chilies, minced
  • 4 cloves garlic, minced
  • 4 Tbsp. fish sauce, divided
  • ¼ cup lime juice
  • 2 tsp. sugar, divided
  • 1 tsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 1 tsp. sesame seeds
  • 8 oz. ground chicken breast
  • 4 Tbsp. red curry paste
  • 1 large egg
  • 5 kaffir lime leaves, thinly sliced
  • 2 Tbsp. finely chopped green beans
  • 3 cups vegetable oil

Directions

  • Crush the chilies and garlic with a mortar and pestle into a coarse paste. Add 3 tablespoons fish sauce, lime juice, 1 teaspoon sugar, and honey to the chili and garlic paste. Alternatively, put all ingredients in a food processor or blender and blend until chilies and garlic are chopped into small pieces, about 10 seconds. Add cilantro and sesame seeds and set aside.
  • Heat oil in a large frying pan to 350°F.
  • Combine ground chicken, curry paste, 1 tablespoon fish sauce, 1 teaspoon sugar, and egg in a stainless steel or sturdy mixing bowl. Mix thoroughly. Gather the mixture into a ball and throw back to the side of the bowl. Continue slapping the mixture to the side of the bowl until the mixture is slightly thick and sticky.
  • Mix in lime leaves and green beans. Roll into small discs and deep-fry until golden brown, about 5 minutes. Drain on paper towels and serve with the dip.

Recipe Information

Serves: 4

Ingredients

  • 4 fresh Thai chilies, minced
  • 4 cloves garlic, minced
  • 4 Tbsp. fish sauce, divided
  • ¼ cup lime juice
  • 2 tsp. sugar, divided
  • 1 tsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 1 tsp. sesame seeds
  • 8 oz. ground chicken breast
  • 4 Tbsp. red curry paste
  • 1 large egg
  • 5 kaffir lime leaves, thinly sliced
  • 2 Tbsp. finely chopped green beans
  • 3 cups vegetable oil

Directions

  • Crush the chilies and garlic with a mortar and pestle into a coarse paste. Add 3 tablespoons fish sauce, lime juice, 1 teaspoon sugar, and honey to the chili and garlic paste. Alternatively, put all ingredients in a food processor or blender and blend until chilies and garlic are chopped into small pieces, about 10 seconds. Add cilantro and sesame seeds and set aside.
  • Heat oil in a large frying pan to 350°F.
  • Combine ground chicken, curry paste, 1 tablespoon fish sauce, 1 teaspoon sugar, and egg in a stainless steel or sturdy mixing bowl. Mix thoroughly. Gather the mixture into a ball and throw back to the side of the bowl. Continue slapping the mixture to the side of the bowl until the mixture is slightly thick and sticky.
  • Mix in lime leaves and green beans. Roll into small discs and deep-fry until golden brown, about 5 minutes. Drain on paper towels and serve with the dip.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat14g
Saturated Fat2.5g
Cholesterol90mg
Sodium1810mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars10g
Protein18g