These lean chicken cakes are filled with all the popular Thai flavours. If you are not fond of heat, simply leave out the chillis and if 16 chicken cakes are too many, cool them down and freeze. I like to serve these cold with plenty of freshly squeezed lemon but they are equally delicious when warm, served with sweet chilli sauce. If you make the cakes larger and flatter, you may serve them on a hamburger roll with all the trimmings.
9 chicken breasts
60ml green curry paste
180 ml coconut milk
90 ml cornflour
90ml fresh coriander leaves
2 green chillies, finely chopped (you may leave out the chillies if you do not like the heat)
750ml fresh breadcrumbs
Preheat your oven to 180℃.
Pour a very thin layer of vegetable oil into two baking trays and set aside.
Cut the chicken breasts into chunks and add them to the bowl of a food processor. Mince.
Add the green curry paste, coconut milk, cornflour, eggs, coriander, salt and green chillies and pulse to mix thoroughly.
Now scoop the mixture into a large mixing bowl and add the breadcrumbs. Mix until evenly incorporated.
Scoop up the mixture with a large tablespoon and shape into a cake. Place on the baking tray and keep going until all of the mixture has been utilised.
Bake the cakes for 12 minutes, flip them and bake for another 12 minutes.
You may serve the chicken cakes warm with sweet chilli sauce or cold with plenty of lemon juice.