Thai Chicken Cakes

Preparation Time: 20 minutes Cooking Time: 15 minutes
Serves: : 6 people

Suitable for freezing

This quick and versatile new way of spicing up chicken breasts was a great success at my last cookery class ‘Something different with chicken’. Use it for a mid- week family supper with salad ( the kids will love it) dress it up for a dinner party starter or make mini chicken cakes for a picnic or packed lunch.

The oriental flavours of coconut, ginger, chilli and garlic come through in every mouthful. Serve the chicken cakes with noodles or rice for a complete oriental feast.

As this recipes freezes easily I like to make double quantity so they I can use some and freeze the second batch.

Ingredients

• 4 large boneless, skinless chicken breasts
• 3 garlic cloves – peeled and roughly chopped
• Small piece of ginger – peeled and finely chopped
• 3 tablespoons fresh coriander
• 1 red chilli – cut in half, deseeded and finely chopped
• 5 scallions – trimmed
• 1 slice white bread
• 3 tablespoons – shredded coconut
• Salt and freshly ground black pepper
• Vegetable oil – for frying

Garnish: Sprigs of fresh cilantro, wedges of lime, arugula, bamboo shoots and sweet chilli sauce

Serve with: Rice and noodles

Method

1) Place the chicken, garlic, ginger, cilantro, chilli, scallions, bread, coconut, and salt and pepper in the food processor.
2) Whizz together until the chicken is finely ground and everything is well mixed.
3) Use your hands to shape 12 small cakes.
4) Heat the oil in a skillet. Cook the chicken cakes for 6-8 minutes turning once. Alternatively cook them in a deep fat fryer.

To serve the stylish way

Serve hot on a bed of shredded Chinese leaves, watercress and argula. Garnish with lime wedges and sprigs of fresh cilantro.

For more information about my recipes click into www.jewishcookery.com Or my email address is deniseskitchen@easynet.co.uk