You’ve all heard of Thai Fish Cakes, right? I love them. Spicy, little bundles of fishy goodness, dipped in a sweet and spicy sauce. Great for appetisers at a party or as part of a Thai meal or banquet. I thought about replacing the fish with chicken as I might have better luck getting my daughter to try them. I know this is wishful thinking as the only chicken she’ll eat is if it’s covered in crumbs and is in a ‘nugget’ shape, if you know what I mean.

You could serve these up, as is, with the dipping sauce or as I did for a main

meal. A bit of brown rice and a tossed salad with the dipping sauce used as the salad dressing.

Thai Chicken Cakes
 (Based on Thai Fish Cake recipe on www.taste.com)

• 1 large chicken breast, roughly chopped then blended to a smooth mince (alternatively, use chicken mince OR 500gm white fish for Thai fish cakes)
• 2 tbs Gourmet Garden Thai blend (OR 2 tbs red curry paste instead of the Gourmet Garden ingredients)
• 1 tbs Gourmet Garden Coriander
• 1 tbs Gourmet Garden Chilli
• 2 tbs fish sauce
• 1 tsp white sugar
• 1 tbs lime juice
• 6-8 green beans, diced
• oil for frying

1. Mix all ingredients together.
2. Drop tablespoons of mixture into moderately heated oil, ie not too hot, to allow thorough cooking of the chicken.
3. Cook for 2-3 minutes and turn.
4. Drain on absorbent paper.
5. Serve with Oriental Dipping Sauce and/or salad and steamed rice.

Oriental Dipping Sauce:

1.  Combine cold water, vinegar and sugar in a small saucepan over low heat.
2. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer.
   Cook for 5 minutes or until slightly syrupy. Remove from heat.
3. Add
   chilli and fish sauce. Stir to combine. Set aside to cool.

I’m finding the Gourmet Garden Chilli not too hot so you could add more if you like more heat.