Thai Chicken Cakes and Thai Fish Cakes is a “two-for” because you can use this same recipe for Thai fish cakes. Fish cakes are the most ordered starter in all Thai restaurants.
1 small tin of coconut milk
1/2 red bell pepper (capsicum)
2 cloves garlic
Equivalent amount of ginger (fresh)
1 pound (450 grams) chicken breast or fillet fish for fish cakes
3 Tbsp chili sauce (not sweet chili)
1 can of coconut milk
6 scallions (Spring onions)
1 bunch cilantro (coriander)
De-pip the bell peppers and cut into strips; put in blender.
Cut up the garlic and ginger; add to blender and mix.
Chicken cut into small pieces.
1 can of coconut milk.
Blend in blender until a smooth like a thick milk shake.
Add the egg and blend again.
Pour out into bowl.
Slice the scallions finely and add.
Chop the leaves and thin stems of cilantro (coriander) and add.
Turn the onions and coriander into the mixture.
Make into small patty shapes and dip in plain flour.
Fry in vegetable oil until the outsides are golden then put in a medium oven until cooked.
Skewer should come out clean when ready to serve.
Serve with sweet chili sauce to dip.