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1 Chicken Noodle Cakes/Fritters

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Chicken Noodle Cakes/Fritters

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Ingredients

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  • 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
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Recipe's 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 Counter-clockwise operation, 3 secs, sp 4.

  5. Add eggs, fish sauce and cornflour. Mix Counter-clockwise operation, 5 secs, sp 3.

  6. Add noodles to the bowl. Mix Counter-clockwise operation10-15 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.

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Tip

Served hot, these rice cakes will be crunchy and chewy. They can be stored in the fridge.

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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  • bigsmile

    Submitted by popeye on 21. May 2017 - 14:34.

    Big Smile

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  • These are very filling. They are not my favorite,...

    Submitted by Showy on 25. February 2017 - 17:08.

    These are very filling. They are not my favorite, sorry. I needed to turn on the fans in my kitchen because of the smell of the fish sauce

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  • Made these last week (minus

    Submitted by FiFi 5 on 6. July 2013 - 21:56.

    Made these last week (minus the chilli) and the kids gobbled them.  They loved them!

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  • Easy to make and very tasty.

    Submitted by SJ.boehm on 6. January 2013 - 13:20.

    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.  Cooking 4

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  • Hi mum2jake etc. Yes the eggs

    Submitted by Liz Chin-Seet on 31. December 2012 - 21:27.

    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! tmrc_emoticons.;)

    Liz Chin-Seet 


    Thermomix Consultant

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  • are the eggs only needed to

    Submitted by mum2jake_izzy_soph on 31. December 2012 - 20:49.

    are the eggs only needed to bind or are they for flavour? just trying to think of a substitute

     

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  • They look YUM!!!

    Submitted by MTR My Thermie Rules on 31. December 2012 - 13:18.

    They look YUM!!! tmrc_emoticons.)

    Carmen McEneany | Team Leader| Thermomix | Bundaberg, Queensland | e: thermiecarmie@gmail.com
    +61 406423447

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