Thai Chicken Cakes
Thai fishcakes may be the norm, but this chicken version is just as tasty. The recipe uses water chestnuts, which, despite the name, aren't actually nuts! They are a great source of fibre and are low in calories, making them perfect for this dish. Served with a dipping sauce, these are a great starter before serving our Thai-spiced Fish with Noodles (see page 113). To save time, substitute chicken or turkey mince for the chicken breast.
Pages 118 - 119
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
You can freeze these before or after cooking. If freezing raw, defrost thoroughly (preferably in the fridge or microwave on defrost setting) before cooking in the oven. If cooked, allow to cool within 2 hours before freezing. Make sure they are defrosted completely before reheating in the oven. Find detailed guidelines on reheating on page 11.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
we have your picture
Now we have your Hint & tip
we’ll check them over.
- Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
See what others have to say
Join the conversation
Comment or ask our advice