Ingredients for Baked Thai Chicken Cakes
- 450g ground chicken
- 2 stalks lemongrass
- 2 cloves garlic
- 2 spring onions
- juice of 1 lime
- 1 tbsp fresh coriander
- sweet chili sauce, for serving
- 1 tbsp fish sauce
- 1 large egg
- 1/4 cup (60ml) coconut milk
- shredded red chili, for garnish
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How to Make Baked Thai Chicken Cakes
- Preheat oven to 200°C (400°F). Grease a mini muffin tin or use silicone molds.
- In a food processor, combine 250g ground chicken, 2 stalks lemongrass (finely chopped), 2 cloves garlic (minced), 1 tablespoon fish sauce, 2 spring onions (finely chopped), juice of 1 lime, 1 tablespoon chopped coriander, 1 large egg, and 50ml coconut milk.
- Pulse until the mixture is finely chopped but not completely smooth. You want to see some texture.
- Spoon the mixture into the prepared patty tins, filling each about ¾ full.
- Bake for 15-20 minutes, or until the chicken cakes are cooked through and golden brown.
- Let cool slightly before carefully removing from the tins.
- Serve hot, garnished with shredded chili and a generous drizzle of sweet chili sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
9g
Carbs
0g
