Minced Chicken Cakes

Name: Minced Chicken Cakes
Yield: Makes 40 small cakes, or 10–12 larger ones
Ingredients: 2 small fresh red chilli peppers; ¼ cup fresh coriander (cilantro) leaves; 2 red shallots or ¼ red onion, sliced; 500 g (1 lb) chicken meat, roughly diced; 5 cm (2 in) piece fresh ginger, peeled and roughly chopped; 1 tablespoon fish sauce; ⅓ cup (90 mL/3 fl oz) unsweetened coconut milk; Rice flour for rolling; Peanut (groundnut) oil for frying; 45 g (1½ oz) palm sugar

Preparation info

Makes
40
small cakes larger ones

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

We have used these savoury cakes in the Sour Chicken Broth, but they are also good as a first course or a light meal. Just roll the cakes to the desired size. You can serve them with a chilli dipping sauce or a cucumber and peanut salad. Any leftover mixture can be frozen.

Ingredients

500 g (1 lb) chicken meat, roughly diced
¼ cup fresh coriander (cilantro) leaves</

Main course
Gluten-free

Method

PLACE ALL THE INGREDIENTS in a food processor or blender (in batches) and process until finely minced (ground). Roll the mixture into cakes of the desired size. If you are making them for the soup, roll to about 3 cm (1¼