Thai Chicken Cakes
Bursting with vibrant flavors, these Thai Chicken Cakes are a savory fusion of aromatic ingredients and bold seasonings, perfect for transforming your dinner table into a taste of Thailand. Made with tender ground chicken, zesty lime zest, fragrant red curry paste, and fresh herbs like cilantro and green onions, these easy-to-make patties deliver a delightful balance of spice and freshness. Panko breadcrumbs ensure the cakes are crisp on the outside while staying juicy within, and a quick pan-fry creates a golden, irresistible crust. Serve them warm alongside a generous drizzle of sweet chili sauce for a mouthwatering appetizer or light main dish that’s ideal for sharing. In just 35 minutes, you can create these versatile and crowd-pleasing chicken cakes, perfect for weeknight dinners, party spreads, or meal prep.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 500 grams Ground chicken
- 1 Egg
- 50 grams Panko breadcrumbs
- 2 tablespoons Fish sauce
- 1 tablespoon Red curry paste
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Green onions, finely sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Lime zest
- 3 tablespoons Vegetable oil
- 100 milliliters Sweet chili sauce (for serving)
Directions
Step 1
In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, fish sauce, red curry paste, minced garlic, grated ginger, green onions, chopped cilantro, and lime zest.
Step 2
Use clean hands or a spoon to mix the ingredients thoroughly until fully combined.
Step 3
Form the mixture into small patties, about 7-8 cm (3 inches) in diameter, and set aside on a plate.
Step 4
Heat vegetable oil in a large non-stick skillet over medium heat.
Step 5
Place the chicken patties in the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Step 6
Fry the patties for 3-4 minutes on each side until golden brown and fully cooked through. The internal temperature should reach 75°C (165°F).
Step 7
Transfer the cooked chicken cakes to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the Thai chicken cakes warm, accompanied by sweet chili sauce for dipping.
Nutrition Facts
| Serving size | 830.8 grams (830.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1632 |
| Total Fat 88.50g | 113% |
| Saturated Fat 18.70g | 94% |
| Polyunsaturated Fat 26.90g | |
| Cholesterol 620mg | 207% |
| Sodium 4597mg | 200% |
| Total Carbohydrate 108.60g | 39% |
| Dietary Fiber 3.50g | 13% |
| Total Sugars 56.60g | |
| Protein 114.20g | 228% |
| Vitamin D 48IU | 240% |
| Calcium 191mg | 15% |
| Iron 10mg | 53% |
| Potassium 3137mg | 67% |
Source of Calories