Flavour packed chicken cakes the whole family will enjoy
Prep time:15 mins
Cook time:20 mins
- 300g chicken mince
- 45g Five Tastes Stir Fry Shot – Thai Basil & Chilli
- 1 egg
- ¾ cup fresh breadcrumbs
- 3 spring onions, finely chopped
- 3 whole coriander, stems, root and leaf intact, finely chopped
- Oil, for frying
- Lime wedges and sweet chilli sauce, for serving
Combine mince, Five Tastes Stir Fry Shot, egg, breadcrumbs, spring onion and coriander in a bowl. Season to taste. Shape into 12 small chicken cakes. Cover and refrigerate for 30 minutes.
Heat enough oil in a frypan over medium heat to shallow fry. Cook chicken cakes in batches for 3-4 minutes on each side or until cooked through. Serve with lime wedges and sweet chilli sauce on the side.
Alternatively, shape into 4 larger burgers in STEP 1 and cook for 4-5 minutes on each side or until cooked through.