Wed, Apr-21-04, 13:52
Thai Chicken Cakes
ecc 3g carbs per serving
(1g carbs per cake)
2 large boneless and skinless chicken breasts, cubed
1 garlic clove, roughly chopped
Small piece of root ginger, peeled and roughly chopped
1 small onion roughly chopped
4 tbsp fresh coriander
1 green chilli, seeded and roughly chopped
2 tbsp olive oil
Toss the chicken, garlic, ginger, onion, coriander and chilli in a food processor. Blitz until the chicken is finely ground and everything is well mixed. Shape the mix into 6 small cakes.
Heat the oil in a frying pan (skillet), and then pan fry the cakes over a medium heat for about 6-8 minutes, turning once.
This recipe is a slight adaptation of one by James Martin in this month's edition (May 2004) of the UK's Good Food Magazine.
Last edited by Demi : Thu, Apr-22-04 at 03:02.