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 large eggs; ¼ teaspoon baking soda; salt; 2 tablespoons fish sauce (I like Red Boat.); 2 pounds boneless, skinless chicken breasts and thighs; 6 scallions, trimmed and cut in thirds; 1 bunch chives, trimmed and cut in thirds; 1 cup fresh cilantro leaves; 1 jalapeño, seeds removed, minced (about 2 tablespoons); 1 tablespoon lime juice; ¼ medium red onion, very thinly sliced (about ¼ cup; 3 tablespoons red curry paste; 3 tablespoons orange juice; ½ cup fresh cilantro leaves, chopped (about 2 tablespoons); a few healthy splashes of fish sauce or coconut aminos; 2 tablespoons cashews, finely chopped; ½ teaspoon cream of tartar coconut oil for cooking; 1 large seedless cucumber, very thinly sliced

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