Thai-style chicken cakes

Preparation Time: 20 mins
Cooking Time: 20 mins
Category: Chicken & Poultry
Tags: Chicken & Poultry, One-Pot Dish


For camping I make up at least two batches and freeze. They can be taken out as required and eaten cold for lunch or with a tomato or onion or sweet chilli sauce heated up for dinner. Can also be made on the way. The options are endless. This recipe makes 30 cakes.


  • 500g chicken mince
  • 1 tbsp fish sauce
  • 1 small chilli, chopped. Or 1/2 tsp chilli powder
  • Grated rind of one lime
  • 1 eggwhite
  • 1 bunch coriander with roots
  • 100g green beans, chopped.
  • Sweet chilli sauce
  • 1/4 cup white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1tsp fish sauce
  • 1 small chilli, chopped
  • 1/4 cup chopped peanuts


  • Step 1Combine minced chicken, fish sauce, curry paste, chilli, lime rind and egg white.
  • Step 2Finely chop coriander roots and leaves (reserve 1/3 cup leaves)
  • Step 3Add coriander and beans to chicken mixture and stir until combined.
  • Step 4Form tablespoons of mixture and flatten into cakes
  • Step 5Heat sufficient oil in heavy base pan - about 3cm
  • Step 6Cook cakes 1-2 minutes on each side until golden
  • Step 7Drain on paper towel
  • Step 8To make sauce, place vinegar, water, sugar and fish in saucepan medium heat and simmer, stirring until sugar dissolves - 8-10 minutes until syrupy.
  • Step 9Cool and stir through chilli.
  • Step 10Serve cakes topped with sauce and peanuts and reserved coriander leaves
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