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
Toss the cucumber slices with a generous amount of salt and let them sit for 20-30 minutes in a colander to remove excess moisture. Rinse with running water, drain, and pat dry. Place in a large mixing bowl, along with the onion, cilantro, lime juice, orange juice, and fish sauce. Toss with two wooden spoons until the vegetables are coated with dressing. Allow flavors to meld and add chopped cashews just before serving.
Cut the chicken into 3-inch chunks and place them in the bowl of a food processor. Process on high until the chicken is chopped and beginning to form a paste. Remove from the food processor and place in a large mixing bowl.
To the food processor, add the scallions, chives, cilantro, jalapeño, lime juice, curry paste, eggs, fish sauce, baking soda, and cream of tartar. Process on high until it’s puréed, then pour into the bowl with the chicken. Mix the chicken and herb purée until combined, then cover with plastic wrap and refrigerate for 30 minutes.
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