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    Rachel Allen's Thai chicken cakes

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    Rachel Allen's Thai chicken cakes

    Tasty mouthfuls, perfect for parties.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 30


    • 500g chicken thigh fillets
    • 1 lemon grass stalk
    • 1cm fresh root ginger, peeled, finely chopped
    • 4 salad onions, finely sliced
    • 1 garlic clove, crushed
    • 2 tbsp roughly chopped coriander
    • ½ red chilli, deseeded, finely chopped
    • 75g fresh white breadcrumbs
    • 1 egg, beaten
    • 2 tbsp fish sauce
    • 2 tbsp vegetable oil
    • 100ml sweet chilli jam


    1. Preheat the oven to 130c, gas mark ½. Mince the chicken in a processor. Peel the outer layer from the lemon grass; finely chop the stalk. Put all the ingredients, except the oil and chilli jam, in a bowl. Season and mix together.
    2. Wet your hands; shape the mixture into 30 balls, each about 3cm in diameter, and lightly flatten to form small patties.
    3. In a large frying pan, heat the oil over a medium heat. Fry the patties in batches until thoroughly cooked – about 2 minutes on each side. Keep them warm in the oven as you fry the rest. Serve with Rachel Allen's sweet chilli jam.

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