Recipe byThe ZestyPlate Kitchen
Fragrant little patties of blitzed chicken, garlic, ginger and chilli, pan-fried golden. Served with sweet chilli sauce and lime.
Chicken blitzed with garlic, ginger, coriander and chilli, then fried into juicy little patties: that's the whole idea, and it's a good one. They're light and fresh, ready with sweet chilli sauce and a squeeze of lime. Serve them as a starter, a snack, or a light main, and the food processor does most of the work in minutes.
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Prep 15 min
Cook 8 min
Total 23 min
Easy
Scale:
- 2 large Chicken Breast
- 1 clove Garlic
- 1 small Ginger
- 1 chopped Onion
- 4 tbs Coriander
- 1 chopped Green Chilli
- 2 tblsp Olive Oil
- To serve Sweet Chilli Sauce
- To serve Lime
- Chopped Spring Onions
- Chopped Red Chilli
Preparation
- Put the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is mixed through, then shape into six small cakes with your hands.
- Heat the oil in a frying pan and fry the cakes over medium heat for about 6 to 8 minutes, turning once. Serve hot with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
Tips from the ZestyPlate Kitchen
- Blitz the chicken until it's finely ground so the cakes bind and hold their shape.
- Wet your hands before shaping and the mixture won't stick to them.
- Give the cakes room in the pan. Crowded together, they steam rather than brown.
- Eat them straight from the pan with sweet chilli sauce and plenty of lime.
Frequently Asked Questions
Yes. Bake in a hot oven, turning once, until golden and cooked through, for a lighter result.
Shape them ahead and chill, then cook when you need them. They also freeze well uncooked.
They're lovely in lettuce cups, alongside a noodle salad, or rolled into a wrap with crunchy veg and more sweet chilli sauce.
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