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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (109g) Recipe makes 4 servings The following items or measurements are not included below: 1 cm fresh gingerroot salt & freshly ground black pepper |
||
| Calories 197 | ||
| Calories from Fat 121 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 47mg | 1% | |
| Potassium 228mg | 6% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.3g | ||
| Protein 15.6g | 31% | |
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This is a delicious recipe, different from the normal stir fry, salad or curry. Quick as lightning to make too. I use just cooking spray or bake them.
SERVES 4
Ingredients
- 2 chicken breasts, cubed
- 1 garlic clove, roughly chopped
- 1 cm finely chopped fresh gingerroot, knob, roughly chopped
- 1 small onion, chopped
- 2 tablespoons coriander, chopped
- 1 green chilies, chopped
- 1 pinch salt & freshly ground black pepper
- 2 tablespoons olive oil
- sweet chili paste (for dipping)
Directions
1
Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.2
Shape the chicken mixture into small cakes3
Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.4
Serve immediately, with sweet chilli sauce and sliced spring onion.
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- Course > Appetizers
- Main Ingredient > Meat > Poultry
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 15 mins
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Chef #923350
On Aug 14, 2008
Tasty! I think next time I will make it with half thigh meat; these were a bit dry. I really enjoyed the flavors though.
From: TeresaS
On Jul 16, 2008
We really enjoyed these but didn't get that WOW that we were looking for. Overall a great dish. I found them very easy to prepare. And they look great plated. Thanks for posting.
From: Erindipity
On Apr 22, 2008
Made for freezer tag March 2008: Great recipe that we loved. In fact I was surprised my six year old didn't even mention "the green stuff". I used a very mild chili in mine, but felt it could have actually benefited from a little more heat. Very nice healthy meal that I entend to make again in the future. To freeze: Complete steps 1 and 2. Separate cakes with wax paper, place in a zip-top bag and freeze. To serve: Thaw cakes and cook as directed. Weight Watchers: 5 pt without the chili sauce.
From: Engrossed
On Feb 22, 2008
WONDERFUL! I made this as directed with ground turkey and a mild chile. I used my mini food processor to finely chop all of the other ingredients. This has a great fresh Asian flavor. I added some lite soy sauce to the second half of the meat mixture and think it made it even better! I served them with Sweet Chili Sauce and Ponzu sauce. YUM! Made for 1-2-3 hit wonders.
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