Chicken Noodle Cakes/Fritters
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Thermomix TM 31
Created: 2012-12-30 16:16
Changed: 2012-12-31 18:04
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
250 g Rice Vermicelli
250 g chicken thigh or breast
2 spring onions
2 sprigs coriander ie 2 roots with stems and leaves
1 piece ginger about the size of 50 cent piece
3-4 basil leaves, fresh
1/2 large red chili de-seeeded
20 g fish sauce
20 g cornflour
2 eggs large
1 litre water
Cut chicken breast into 6 pieces. Place into steaming basket. Add water to bowl. Poach chicken 10 min, 100, sp 3. Remove from basket. Allow to cool. Dont worry if chicken is still pink as it will cook further later. Leave water in bowl.
Place noodles into basket. Cook 7 mins, Varoma, sp 4. As the noodles soften, use the spatula through the hole in the lid to ensure that all the noodles are covered with water and will soften. Don't overcook the noodles or they will go gluggy. Remove basket and allow noodles to drain. Cut into quarters to shorten the noodles.
Empty the water from the bowl and rinse with cold water (to bring down the temperature of the bowl). Place ginger, chili, coriander, basil and spring opnions into bowl. Chop 3 sec, sp7. Leave in bowl.
Add chicken to the bowl. Chop , 3 secs, sp 4.
Add eggs, fish sauce and cornflour. Mix , 5 secs, sp 3.
Add noodles to the bowl. Mix 10-15 sec, sp 4, using the spatula to assist so that all ingredients are combined.
Place small scoops of mixture onto hot, lightly oiled pan. When browned, turn over and cook the other side. Serve hot or cold with soy sauce or sweet chili sauce.
Served hot, these rice cakes will be crunchy and chewy. They can be stored in the fridge.