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Thai Chicken Cakes

Prep Time: 20 mins I Marinating Time: 1 hr. min/overnight for best results I Cooking Time: 30 mins I Serve: 2-3




Thai chicken cakes with tempting sweet chili thai sauce is a perfect and easy starter option for weekends or party. This recipe gets ready in no time and has so much flavor that is hard to believe it’s a delicious recipe which is ready in just under 30 mins.

Ingredients :-


For Marinade :-


½ kg/500g. Chicken (minced/keema)

¼ cup Bread Crumbs

½ tbsp. Brown Sugar/Jaggery Powder

2 tsp. Fish Sauce

2 tbsp. Green Coriander (finely chopped)

1 Green Onions (finely chopped)

1.5 tbsp. Thai Red Curry Paste

1 Egg

7-8 Garlic Cloves (finely chopped)

Salt to taste

½ tsp. Black Pepper Powder


For Cooking :-


1.5 tbsp. Veg Oil


Method :-

For Marinade :-


In a large bowl add all the ingredients mentioned under the marinade list one by one. Mix well and refrigerate, covered for 1 hour 


After 1 hour take out the chicken mix from the refrigerator mix again and with the help of a scoop/spoon take the mixture and place onto your palm, shape the mixture into small patties and place on a plate one by one


Similarly prepare all the patties from the remaining mixture and set aside


Heat veg oil  in a non-stick pan. Gently place the prepared patties on the pan in batches. Cover the pan and cook for 4-5 mins on low flame


After 5-6 mins remove the lid and change the side of the patties. Cover again with the lid and cook for another 4-5 mins on low flame until a light golden crust is formed outside. Keep changing sides for even cooking


When completely cooked and golden brown in colour, dish out on a plate 


Similarly,  prepare  the remaining cakes. When completely cooked, dish out and switch off the gas. Serve hot with the prepared chilled dip


Time to Taste:)


Enjoy these Thai chicken cakes with the drink of your choice:)


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