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
- Place the spring onions, ginger, garlic, coriander and chilli in a food processor or a blender and process until everything is finely chopped.
- Tip into a mixing bowl, add the chicken and combine together with the soy sauce, nam pla, egg white, flour, lime zest.
- 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.
- 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.