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Thai chicken cakes
Photography: Richard Mortimer


  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 750g chicken mince
  • 200g snake beans, finely sliced
  • 1 tablespoon vegetable oil
  • steamed rice, lemon wedges, chilli peanut sauce, to serve

Thai chicken cakes

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes

Combine curry paste, fish sauce and sugar with 2 teaspoons water in a large bowl. Add chicken mince and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands, form mince mixture into patties about 7cm in diameter and 7mm thick.

Heat oil in a large frying pan on high. Cook chicken cakes in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel. Serve with steamed rice, lemon wedges and chilli peanut sauce.

Tip: this mixture will at first appear sticky and difficult to shape into patties. It will be easier if you have time to chill the mixture first, and use wet hands to shape the mixture. Have a small bowl of cold water ready to dip your hands into as often as necessary, so the mixture doesn't stick to them.

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