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Thai-style chicken cakes

Preparation Time: 20 mins

Cooking Time: 20 mins

Category: Chicken & Poultry

Tags: Chicken & Poultry, One-Pot Dish

Description

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.

Ingredients

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

Method

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