Thai Chicken Cakes with sesame dipping sauce
We have been making these chicken cakes for many years and this recipe is a proven caterer's dream. A snip to make using mini muffin trays.
Servings Prep Time
24 15minutes
Cook Time
10minutes
Servings Prep Time
24 15minutes
Cook Time
10minutes
Ingredients
For the chicken cakes:
  • 400g Turk's chicken breast fillets, skinlessand well chilled
  • 1 red chilli, deseeded and finely chopped
  • finely grated zest of 1 lime or lemon
  • 2 spring onions, trimmed and finely chopped
  • 2teaspoons fish sauce
  • ½cup coconut cream
For the dipping sauce:
  • 2tablespoons light soy sauce
  • 1tablespoon lime juice
  • 2teaspoons brown sugar
  • 2teaspoons sesame oil
  • 2 spring onions, trimmed and finely sliced
Instructions
  1. Preheat the oven to 180°C. Lightly grease 2 x 12 mini-sized muffin trays.
  2. Chop the chicken roughly and place in the bowl of a food processor fitted with a metal blade. Using the pulse button, pulse until the chicken is roughly minced. Do not over-process or you will have chicken paste – hence using the pulse button.
  3. Transfer chicken to a large bowl and add the chilli, lime zest, spring onion, fish sauce and coconut cream. Mix well and season with salt. Spoon the mixture evenly into the muffin trays and place side by side in the oven.
  4. Cook for 10 minutes until firm to the touch. Remove from the oven and leave for a few minutes to cool before transferring to a serving plate.
  5. In a small bowl, mix together the dipping sauce ingredients and spoon a little over each chicken cake. Serve warm.
Recipe Notes

Suggested chicken

Turk's free range chicken breast fillets

Alternative chicken
Turk's free range chicken breast mince