Thai Chicken Cakes

  • 15MINS
  • 10MINS
  • 198KCAL

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.

Featured On
Pages 118 - 119

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Thai Chicken Cakes

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

How To Batch

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.

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‘Incredible flavours, perfect with the dipping sauce!’

megan benwell

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