Ingredients Jump to Instructions ↓

  1. 4 chicken fillets

  2. 1tsp Thai red curry paste

  3. 2tsp fish sauce

  4. 2tsp palm sugar or caster sugar

  5. 3 French beans, finely chopped

  6. 15g ( 1/2 oz) coriander, including stalks, chopped

  7. 2 finely sliced kaffir lime leaves

  8. 1 lime, zest of half and juice

  9. 2tbsp vegetable oil

  10. Salt and freshly ground black pepper

  11. 8tbsp sweet chilli dipping sauce

Instructions Jump to Ingredients ↑

  1. In a medium bowl mix together the french beans, coriander, kaffir lime leaf (if using), lime zest and juice. Season.

  2. In a food processor blend together the chicken, Thai red curry paste, fish sauce and sugar.

  3. Add the beans mixture to the chicken and mix together by hand again until well-combined.

  4. Carefully remove the mixture from the processor, divide into eight portions and shape each portion into a cake.

  5. Heat the oil in a medium-sized frying pan.

  6. Fry the cakes in the oil for 2-3 mins each side or until cooked through and golden.

  7. Serve the cakes with the sweet chilli dipping sauce in a separate dish to the side.


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