Baked Thai Chicken Cakes

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

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

4 5

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.

5 5

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

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!