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    You are in: Home / Quick-and-easy / Baked Thai Chicken Cakes Recipe
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    Baked Thai Chicken Cakes

    Baked Thai Chicken Cakes. Photo by JackieOhNo!

    1/6 Photos of Baked Thai Chicken Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    katew's Note:

    These were served by a friend as an appetizer and were just gobbled up - serve with sweet chilli sauce.

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    Ingredients:

    Yield:

    little ...

    Units: US | Metric

    Directions:

    1. 1
      Process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk.
    2. 2
      Process till fine but not smooth.
    3. 3
      Spoon into greased patty tins.
    4. 4
      Bake 15 minutes, 200 C or till cooked.
    5. 5
      Serve hot, garnished with shredded chili.

    Ratings & Reviews:

    • on September 03, 2013

      45

      These were tasty little cakes that were a little problematic in execution. As others have stated before, the mixture is just too wet. I spooned it onto a baking pan in dollops, and ended up with 12 decent sized patties. However, as has also been previously noted, there was a lot of liquid while the cakes baked. I have the feeling that perhaps the coconut milk should be decreased. I cooked these for 25 minutes in a 400-degree oven. I actually ate these cold, as well, and they made a nice take-along lunch. Made by a Tasty Tester for ZWT9.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2012

      55

      these are strange. didnt use coriander, (YUK) subbed parsly. they were pasty looking, very unatractive, and I tasted one hot and thought I would have to choose again. BUT when they were cold, daughter and I tasted them, and they were so darn addictive!!! she took some home and hubby and two friends said the same thing. The taste is just "ok" BUT i WANT ANOTHER ONE.
      I guess that makes it a 5 star, cause they all gone :)
      made for Aussie swap april 2012

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2010

      This had great flavor! I altered it a bit because of what I had on hand. I used diced onions instead of the green onions, 1 T. ground corriander instead of fresh, 1 Tbsp. brown sugar instead of fish sauce, and I omitted the egg. I stir-fried everything together along with some broccoli-slaw (similiar to cabbage) and served it over steamed rice. I'll definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Baked Thai Chicken Cakes

    Serving Size: 1 (812 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 53.8
     
    Calories from Fat 32
    60%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.8 g
    9%
    Cholesterol 30.5 mg
    10%
    Sodium 90.7 mg
    3%
    Total Carbohydrate 0.7 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    lemongrass

    sweet chili sauce

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