Crunchy Thai Chicken and Peanut Cakes
Makes 24
Small cakes on toothpicks make a great finger food, or shape slightly larger cakes to serve over steamed rice with cilantro leaves, sliced scallions and chopped peanuts for a light supper.
Ingredients #
- 1 tbsp brown sugar
- 1 1/2 tbsp fish sauce
- 1 lb. ground chicken
- 1 c. peanuts, toasted until fragrant and chopped
- 1/2 c breadcrumbs (Panko or fresh)
- 1 tbsp Thai red curry paste
- 1 tbsp lime juice
- 3 fresh kaffir lime leaves, sliced into very fine shreds
- 1 3” piece lemongrass, tough layers removed, tender part minced finely
- 1” piece of ginger, peeled and finely minced
- 1 Thai birdseye chili (or Serrano pepper), stemmed and finely minced
- 2 tbsp sweet chili sauce
- 2 tbsp chopped cilantro
- 1/2 c vegetable oil
- Extra sweet chili sauce for serving.
Instructions #
Mix the sugar into the fish sauce and place in a bowl with the chicken, peanuts, breadcrumbs, curry paste, lime juice, kaffir lime leaves, sweet chili sauce and cilantro. Mix until thoroughly combined.
Divide the mixture into 24 small balls. Flatten the balls into disks about 1/2” thick. Lay them in a single layer on a baking sheet, cover with plastic wrap and chill for 30 minutes.
Heat the oil in a heavy-bottom frying pan and cook the cakes in batches for 2-3 minutes on each side or until firm and golden. Drain on paper towels.
Top each cake with a dab of sweet chili sauce, insert a toothpick into each one, and serve warm. Cooks note: the uncooked patties can be frozen for up to 2 months.