Crunchy Thai chicken and peanut cakes Recipe

A delicious starter or snack: crunchy chicken and peanut cakes made with lime zest, garlic, ginger and red chilli and served with a homemade sweet chilli sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(18 votes) 4/5

Les ingrédients

Pour people
  • Soft brown sugar : 50 g
  • Chicken breast(s) (150g) - skinless : 2.5 whole
  • Peanut(s) : 120 g
  • Breadcrumbs : 40 g
  • Red chilli(s) : 2 whole
  • Fresh ginger : 25 g
  • Garlic clove(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Lime(s) : 2 whole
  • Soy sauce : 50 ml
  • For the sauce
  • Red chilli(s) : 3 whole
  • Fresh ginger : 20 g
  • Garlic clove(s) : 1 whole
  • Caster sugar : 185 g
  • Rice wine vinegar : 125 ml


  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Mince the chicken breasts in a food processor. Toast and crush the peanuts. Peel and finely chop the garlic and ginger. Zest and juice the limes. Pick and chop the coriander.

  • ETAPE 3

    Dissolve the sugar in the soy sauce then place in a bowl with the minced chicken, peanuts, breadcrumbs, garlic, ginger, chilli, lime zest and coriander. Mix well. Roll the mixture into 20 small balls and then flatten into 1.5cm thick discs. Heat a frying pan with a dash of sunflower oil. Cook both sides of the cakes until golden brown and then transfer to the oven and cook for 8 to 10 minutes or until cooked through.
    Place all of the sweet chilli sauce ingredients in a saucepan. Mix well and cook until thick and syrupy. Finish with fresh coriander and lime juice.

  • ETAPE 4

    Serve the chicken cakes with the sweet chilli sauce.

Chef's tip

«These cakes can be made in advance - prepare and lightly fry in advance and then finish cooking in the oven for 8 minutes at 180'C.»

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