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1 Thai chicken cakes with satay sauce and cucumber pickle

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Thai chicken cakes with satay sauce and cucumber pickle

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Ingredients

24 piece(s)

Thai chicken cakes

  • 500 g chicken mince
  • 1 slice bread, torn into small pieces
  • 1 egg
  • 5 g = 1tspn fish sauce
  • 20 g red curry paste
  • 2 tsp coriander paste, *Creative Gourmet)* or 10 sprigs fresh
  • 1/2-1 tsp Chilli Paste, Or fresh, sliced, to taste
  • 4 spring onions, roughly chopped
  • 1/2 cup plain flour
  • lime wedges to serve

Satay sauce

  • 40 g Thai red curry paste
  • 210 g Peanut Butter
  • 40 g brown sugar
  • 10 g soy sauce
  • 40 g apple cider vinegar
  • 400ml carton coconut milk, I like Kara brand

Thai Pickled Cucumber

  • 1/2 tsp Chilli Paste, to taste, or fresh red chilli to taste, finely sliced.
  • 3 tablespoons sugar
  • 1/4 cup rice wine vinegar, Or substitute apple cider vinegar if unavailable
  • pinch salt
  • 3 baby cucumbers, diced
  • 3 tablespoons red onion, diced
  • chopped coriander for garnish
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  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    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

    How to:
  1. 1. Combine chicken cakes 20secs/sp4/Counter-clockwise operation. *The mixture will be smooth and sticky. Similar to fish cakes.*

    2. Shape into 24 pieces, press into the flour to coat.
    Chill in the fridge while making the sauce and condiment.

    3. Fry in preferred oil, drain and spoon over some satay sauce.

    4. Serve pickled cucumber on the side for dipping.
    2. Satay sauce
  2. 1. Combine all 7mins/100°C/sp2, or until thick and bubbling.

    2. Sauce may require the addition of a little water if it becomes too thick on standing.
    3. Thai pickled cucumber
  3. Make this just before serving or the cucumbers may loose their crunch.

    1. Combine the liquid ingredients in a small bowl, until dissolved.

    2. Add the chopped ingredients, stirring to combine.
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Tip

*Note that the chicken mixture will be very smooth after blending, similar texture to Thai fish cakes.*
Also delicious using fresh fish.



Serve with freshly steamed rice and runner beans....a total taste sensation..

Thermify me 😋

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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Comments

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  • Nate's Mum:...

    Submitted by thermifyme on 29. March 2019 - 19:36.

    Nate's Mum:
    Now that’s a clever idea..!
    Glad you like them 😊

    “Thermify me”
    Take your Thermomix cooking experience to a whole new level with great recipes, tips and hints on how to get the most out of your Thermomix..

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  • Great flavour. I made my chicken in a muffin tin.

    Submitted by Nate's Mum on 29. March 2019 - 19:34.

    Great flavour. I made my chicken in a muffin tin.

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  • Wow.. the flavour combinations are gorgeous...

    Submitted by Coby84 on 13. March 2019 - 22:14.

    Wow.. the flavour combinations are gorgeous 😍👍

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  • Try this.. it’s gorgeous 😋

    Submitted by monicaih on 13. March 2019 - 22:10.

    Try this.. it’s gorgeous 😋

    “Thermify me”..
    Take your Thermomix experience to a whole new level..! Love

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