Chicken Cakes


1/2 bunch of spring onions, trimmed and roughly chopped

3-cm piece fresh ginger, roughly chopped

3 garlic cloves, crushed

handful fresh coriander, including the stalks

1 red chili, deseeded and roughly chopped

500 g fresh chicken mince

2 tbsp light soy sauce 

dash of nam pla (Thai fish sauce)

1 egg white

2 tbsp plain flour

freshly grated zest of 1 lime

2-3 tbsp vegetable oil, for frying

lime wedges to serve 


  1. Place the spring onions, ginger, garlic, coriander and chilli in a food processor or a blender and process until everything is finely chopped.
  2. Tip into a mixing bowl, add the chicken and combine together with the soy sauce, nam pla, egg white, flour, lime zest.
  3. Heat a little oil in a non-stick frying pan and add spoonfuls of the mixture in batches. Cook each batch for about 4 minutes on each side, until golden and cooked through. Transfer to a plate and keep warm while cooking the remaining mixture.
  4. Serve the cook Thai chicken cakes with lime wedges and baby spinach salad, mixed with carrots and pumpkin seeds.

The recipe is from a book bought from Poundland. It’s called 150 Chicken recipes. So far everything from that book is easy and delicious.