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CRUNCH THAI CHICKEN AND PEANUT CAKES

Makes 24 

  • 3 teaspoons grated palm sugar or soft brown sugar
  • 1 tablespoon fish sauce
  • 350g chicken mince
  • ¾ cup/120g toasted peanuts, chopped
  • ½ cup/120g fresh breadcrumbs
  • 1 tablespoon red Thai curry paste
  • 1 tablespoon lime juice
  • 3 fresh kaffir lime leaves, very finely shredded
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons chopped fresh coriander
  • ½ cup/125mls oil
  • Sweet chilli sauce to serve

Dissolve the sugar in the fish sauce, then place in a bowl with the chicken mince, peanuts, breadcrumbs, curry paste, lime juice, lime leaves, sweet chilli sauce and coriander. Mix well. Divide the mixture into 24 small balls – they will be quite soft. Flatten the balls into discs about 1.5cm thick. Lay them in a single layer on a tray, cover with plastic wrap and refrigerate for 30 minutes.

Heat the oil in a heave-based frying pan and cook the cakes in batches for 2-3 minutes each side, or until firm and golden. Drain on crumpled paper towels. 

An alternative way to cook these is preheat the oven to 180C, brown the cakes quickly in the heavy-based frying pan, put them in a baking tray and finish them off. 

Thinking ahead: The uncooked Thai chicken cakes will keep frozen for up to 2 months or refrigerated in a single layer for 1 day. 

This recipe is from Small Food by Murdock Books


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