Thai Style Chicken Cakes


Flavour packed chicken cakes the whole family will enjoy

Prep time:15 mins

Cook time:20 mins

Makes: 12 cakes


  • 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


Step 1

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.

Step 2

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.

Tasty Tip!

Alternatively, shape into 4 larger burgers in STEP 1 and cook for 4-5 minutes on each side or until cooked through.

Thai Style Chicken Cakes
Average user rating:
  • 5

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  • Basil And Chilli Stir Fry Shot

    Basil And Chilli Stir Fry Shot

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