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
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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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