Clean Thai Chicken Cakes with Sweet Chilli Sauce

chicken cakes.jpg

Ditch the deep fried thai cakes, and enjoy a light and healthy dinner, or snack, that's is your very own Thai chicken fish cakes and sweet chilli dip!

SERVES 2-3

306 calories per serving

fat-13g

saturates-2g

carbs-4g

sugars-0g

fibre-1g

protein-43g

INGREDIENTS:

  • 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed

  • 1 garlic clove, roughly chopped

  • small piece fresh root ginger, peeled and roughly chopped

  • 1 small onion, roughly chopped

  • 4 tbsp fresh coriander, plus a few sprigs to garnish

  • 1 green chilli, seeded and roughly chopped

  • 2 tbsp olive oil

  • sweet chilli sauce, lime wedges, shredded spring onion and red chilli, to serve

METHOD:

  1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.

  2. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.