Tod Mun Chicken Cakes With Cucumber Relish

Name: Tod Mun Chicken Cakes With Cucumber Relish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 14 cakes.
Cuisine: Thailand
Ingredients: 2 tablespoons fish sauce (I like Red Boat.); 1 jalapeño, seeds removed, minced (about 2 tablespoons); ½ cup fresh cilantro leaves, chopped (about 2 tablespoons); ¼ medium red onion, very thinly sliced (about ¼ cup; salt; 1 large seedless cucumber, very thinly sliced; ½ teaspoon cream of tartar coconut oil for cooking; 1 cup fresh cilantro leaves; ¼ teaspoon baking soda; 2 pounds boneless, skinless chicken breasts and thighs; 3 tablespoons red curry paste; 1 bunch chives, trimmed and cut in thirds; 6 scallions, trimmed and cut in thirds; a few healthy splashes of fish sauce or coconut aminos; 3 tablespoons orange juice; 2 large eggs; 2 tablespoons cashews, finely chopped; 1 tablespoon lime juice

Thai Street Food

Preparation info

Makes about
14
cakes.

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

Our favorite local Thai joint makes a version of these crispy, spicy cakes served with a refreshing cucumber relish. Sadly, the cakes are deep-fried, and the cucumber salad is dressed with both sugar and peanuts. My home version swaps pan-frying in coconut oil for the swim in peanut oil, and the cucumber relish is tangy, tart, and dressed up with cashews. The fish sauce in both recreates that distinctive Thai flavor, but if you don’t have any on hand, you can substitute 1 anchovy (or