murphyscreek
Veteran
Thai Chicken Cakes (Patties)
Recipe
Ingredients
500gms chicken breast fillets cut to chunks
1 1/2 tbsp red curry paste
1/3 tbsp fish sauce
2 tbsp rice flour
1 tbsp sugar
Zest of 1 lime
1 egg
4 kafir lime leaves, stem removed, finely chopped
1 handful chopped basil leaves
1 large sliced green chilli
Method
Place chicken, curry paste, fish sauce, rice flour, lime zest, sugar, and egg in a processor and combine ingredients.
Place in a bowl, and combine with basil, chilli, and kafir lime leaves.
Form in to small patties, utilising wet hands as mix is quite sticky.
Place in fridge for 1/2 to 1 hour.
Heat oil in a frypan approximately 1cm deep to a medium/high heat.
Fry chicken cakes till golden brown, and cooked through.
Serve with dipping sauce of choice.
View: https://youtu.be/EWab7r9Suvs
Recipe
Ingredients
500gms chicken breast fillets cut to chunks
1 1/2 tbsp red curry paste
1/3 tbsp fish sauce
2 tbsp rice flour
1 tbsp sugar
Zest of 1 lime
1 egg
4 kafir lime leaves, stem removed, finely chopped
1 handful chopped basil leaves
1 large sliced green chilli
Method
Place chicken, curry paste, fish sauce, rice flour, lime zest, sugar, and egg in a processor and combine ingredients.
Place in a bowl, and combine with basil, chilli, and kafir lime leaves.
Form in to small patties, utilising wet hands as mix is quite sticky.
Place in fridge for 1/2 to 1 hour.
Heat oil in a frypan approximately 1cm deep to a medium/high heat.
Fry chicken cakes till golden brown, and cooked through.
Serve with dipping sauce of choice.