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Thai chicken cakes with pickled cabbage salad

Creating a delicious, Thai-inspired meal is easy with this quick recipe. These green curry-spiked chicken cakes pair perfectly with pickled cabbage salad. Serve with sweet chilli sauce for a tasty weeknight meal
Thai chicken cakes with pickled cabbage salad
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This recipe first appeared in Woman’s Day.

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Ingredients

Pickled cabbage salad

Method

1.In a food processor, pulse chicken, eggs, basil, sauces, curry paste, garlic and lime leaves until combined.
2.Form into eight patties. Arrange on a lined oven tray. Chill for at least 30 minutes.
3.In a deep frying pan, heat oil on medium. Cook patties for 2 minutes each side until golden. Drain on a paper towel. Serve with pickled cabbage salad and extra sweet chilli sauce.

Pickled cabbage salad

4.In a bowl, combine cabbage, carrot, onion and chilli. Pour over combined vinegar, salt and sugar, tossing to coat. Chill for 20 minutes. When ready to serve, toss noodles, coriander and mint through.
  • Chill the patties before cooking so they firm up.
Note

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