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Thai Chicken Cakes (with photo )

PickyNic

Skinny on the inside
S: 11st5lb C: 9st7lb G: 9st8lb BMI: 22.8 Loss: 1st12lb(16.35%)
#1
Thai Chicken Chilli Cakes - 5 discovery points for 3 cakes


Ingredients
  • 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
  • 2 garlic cloves , roughly chopped
  • small piece fresh root ginger , peeled and roughly chopped
  • 1 small onion , roughly chopped
  • 5 heaped tbsp fresh coriander , plus a few sprigs to garnish
  • 3 green chillis , seeded and roughly chopped
  • 2 tbsp olive oil
  • sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve
  • plenty of salt and pepper
  • teaspoon of cumin
Method

1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape small cakes. (makes 6-8)
2. Refrigerate for at least 30 minutes (I sandwiched them between greaseproof paper and they kept their shape really well)
3. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
 
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melteaser

Full Member
S: 14st12lb C: 12st1lb BMI: 30.9 Loss: 2st11lb(18.75%)
#6
Looks lovely!

Using the online plan manager tracker database and amounts given in recipe, the points work out at 17pp. This is for the entire recipe, not inc. the 'to serve' ingredients.

2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed 8pp
2 garlic cloves , roughly chopped 0pp
small piece fresh root ginger , peeled and roughly chopped 0pp
1 small onion , roughly chopped 0pp
5 heaped tbsp fresh coriander , plus a few sprigs to garnish 0pp
3 green chillis , seeded and roughly chopped 0pp
2 tbsp olive oil 8pp
sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve
plenty of salt and pepper
teaspoon of cumin 1pp
 


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