Saturday, September 5, 2009

Chicken Cakes (Spicy or Not) with Sweet Chilli Sauce

I used ideas from 3 recipes to come up with this one ~ I think it is the best of all. If you try it I hope you like it, too.

Chicken Cakes with Sweet Chilli Sauce* Drizzle ~ From the Kitchen of Once Upon a Plate
Makes about 10 medium or 20 small cakes (this of course will depend upon the size of the cakes you make.)
Note: For dinner salads to serve 2 or 3, I halve the recipe and use a small cookie dough scoop/portion scoop, it holds a volume of just under 2 ounces. That size scoop ~(with mixture leveled, not mounded) produces cakes which are about 1 3/4-inches to 2"-inches in diameter.

This is such a quick recipe to put together with the help of your food processor. You'll find the coconut cream makes these brown very quickly so to assure they stay juicy and flavorful without burning, brown them briefly in a pan (stove top), then transfer the patties to a sheet pan and finish cooking for a few minutes in a 325* (F) oven for about 5 minutes, or until they spring back when touched. With this two step cooking method you get the nice brown exterior without drying out the interiors while assuring that they cook through.

- About 12 ounces lean skinless chicken, roughly chopped (You can use boneless thighs, I usually use chicken breasts) *
- 1/4 cup loosely packed cilantro leaves, or fresh basil leaves, or parsley leaves
- 1 scallion (green onion), both white and green parts, finely sliced
- Finely grated zest of 1 lime or lemon (use your microplane)
- 2 tablespoons sweet Thai chilli sauce, from the bottle ~ I use Mae Ploy brand)
- 2 teaspoons fish sauce, or 1 1/2 teaspoons soy sauce
- 1 egg white
- salt and freshly ground black pepper
- ¼ cup coconut cream (I use Coco Lopez brand, from the can)
Optional --
- 1 clove garlic, finely minced or pressed
- Jalapeno, or other hot pepper, finely minced *

- Canola, or other flavorless oil for frying

* You can combine the minced hot pepper into the patties, but I prefer to offer them on the side in a small bowl with a spoon as some people are very sensitive/allergic to the heat.

Optional to serve:
Additional Sweet Chilli Sauce (I always drizzle this lightly over all), or Salsa, Guacamole, or Basil Oil.

I serve with roquet/rocket (arugula) and/or baby spinach leaves


Place all ingredients, except coconut cream and oil, in food processor fitted with the metal blad and pulse to a coarse purée. With motor running, add coconut cream mix until evenly combined.

Cook in batches:

Heat a lightly oiled, non-stick frypan and cook small scoopfuls* of mixture 2-3 minutes each side over medium heat until cooked through and springy to the touch. Serve on rocket leaves and accompany with Sweet Chilli Sauce, Avocado Salsa or Basil Oil

These can be made and cooked up to a day ahead, then cooled, covered and refrigerated. When ready to serve reheat for just a couple of minutes in a hot oven, until heated through...but don't let them dry out. I tent them very loosely with a piece of foil to slow down the escape of steam while they are reheating.

* This recipe can also be prepared with raw prawn meat or raw fish.
If you are unfamiliar with Sweet Chili Sauce, here is what it looks like:

Click link to learn more.

I keep it on hand always ~ it's NOT hot and spicy, rather mild and sweet; perfect for all ages and even sensitive taste buds.
It makes a terrific dip for egg rolls, spring rolls, cocktail meatballs, prawns, dim sum, chicken nuggets, and as a condiment for grilled chicken, meat or fish.

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