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1 Thai Chicken Cakes (Meat on the Menu)

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Thai Chicken Cakes (Meat on the Menu)

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Ingredients

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  • zest and juice 1 lemon
  • handful of parsley
  • 1 spring onion
  • 1 small red chilli, deseeded
  • 2 clove garlic
  • 2 tablespoon fish sauce
  • 1 teaspoon panella or rapadura sugar, (or raw sugar)
  • 300-400 g chicken breast or thigh, (roughly chopped into strips)
  • 1 egg white
  • salt & pepper
  • 30 g coconut cream, (or coconut milk)
  • Coconut Oil for Cooking
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  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Place zest into bowl and mill for 8secs on spd 9.

    2. Add parsley, onion, chilli and garlic and chop for 3 secs for spd 7.

    3. add sauce, sugar, chicken and egg whites to bowl and pulse using turbo twice.

    4. Add salt and pepper, lime juice and coconut cream and blend on reverse, 4 secs on spd 3.

    5. Refrigerate for 30 mins.

    6. Shape into patties. Heat pan and cook until golden.

10

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Tip

*If using already minced meat, don't use turbo and go straight to step 4 once ingredients are added.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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