Chicken Noodle Cakes/Fritters
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Chicken Noodle Cakes/Fritters
Thermomix TM 31
Created: 2012-12-30 16:16
Changed: 2012-12-31 18:04
- Pasta & rice dishes
- Easy
- Asian
- Children food
- Low budget
- everyday
- Gluten free
- Lunch
- Quick
- Frying
- Lactose free
- Snack
- Non dairy
- Starter
- Kids in the kitchen
- Picnic
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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.
Ingredients
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
Preparation
1.
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.
2.
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.
3.
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.
4.
Add chicken to the bowl. Chop 
, 3 secs, sp 4.
5.
Add eggs, fish sauce and cornflour. Mix , 5 secs, sp 3.
6.
Add noodles to the bowl. Mix 10-15 sec, sp 4, using the spatula to assist so that all ingredients are combined.
7.
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.
Tip
Served hot, these rice cakes will be crunchy and chewy. They can be stored in the fridge.
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Easy to make and very tasty.
Easy to make and very tasty. My technique frying them was probably not quite right but they were cooked at least. Miss two loved them, master 4 too sceptical to try to date.
Hi mum2jake etc. Yes the eggs
Hi mum2jake etc. Yes the eggs are to bind. But combined with the cornflour it also helps to make the fritters crispy when first cooked. However, once cooled, they lose their crispness. Perhaps you could try letting the noodles get a little gluggy so that stick together. You could also try adding a little water to the cornflour first so that it forms a paste before adding to the bowl. I'm not too sure what else you could do. Good luck!
Liz Chin-Seet
Thermomix Consultant
are the eggs only needed to
are the eggs only needed to bind or are they for flavour? just trying to think of a substitute
They look YUM!!!
They look YUM!!!
Carmen Franz | JGL | Thermomix | Bundaberg, Queensland | e: thermiecarmie@gmail.com