Thai Chicken Cakes

Makes: Approx 50

 

1kg chicken mince

2 shallots, finely chopped

2 celery stalks, finely chopped

1 Tbsp finely chopped coriander leaves

2 tsp finely grated ginger

1 kaffir lime leaf, very finely chopped

1 egg

2 Tbsp coconut milk

1 tsp – 1 Tbsp curry paste (green, red or massaman, according to taste)

2 tsp sesame oil

2 tsp fish sauce

2 tsp chilli jam

2 tsp ground garlic

1 tsp ground turmeric

½ tsp salt

½ tsp ground white pepper

Coconut oil

Lime aioli, to serve

 

In a large bowl, combine all ingredients, except the coconut oil and aioli. Heat a large frying pan over medium-high heat and melt 1 Tbsp coconut oil in the pan. Dropping tablespoons of chicken mixture into the pan, cook for about 4 minutes on each side or until golden brown and cooked through. Serve with lime aioli. 

 

These cakes can be frozen for up to 3 months and re-heated in the oven for about 10 minutes on 180°C once defrosted.