I made this modified Ainsley Harriott recipe for the first time last night and everyone loved it. The kids devoured these yummy Thai chicken and corn cakes and I loved them not just for taste but also for simplicity: everything just goes in the food processor for blitzing. And it was so affordable: the total cost being less than $10 (and it made 20 rissole sized cakes which is two dinners worth in this house). Next time I make hot finger food I’m going to roll them into little balls to dip in its sauce using a toothpick for a yummy starter. These Thai chicken and corn cakes are freezer friendly, which makes this recipe my new favourite.
- 3 skinless chicken breasts or 5 thighs (approximately 750g)
- 1 egg
- 2 garlic cloves
- 1 tbsp Thai red curry paste
- 50g breadcrumbs
- 1 x 400g tin corn kernels, drained
- half bunch fresh coriander leaves
- 4 spring onions, sliced
- 2 tbsp sesame or peanut oil
sweet chilli sauce
- 4 tabs sweet chilli sauce
- 1 teasp soy sauce
- 1 teasp fish sauce
- 5cm piece cucumber, peeled, seeded and finely chopped (optional)
- Roughly chop the chicken breasts and put all ingredients (minus the oil and sauce ingredients) together in the bowl of a food processor. Process until combined evenly, though ingredients should still be visibly distinct to the eye.
- With wet hands, pat mixture into 20 rissole sized cakes and pan fry on each side for 3-5 minutes, in a very hot fry pan using sesame or peanut oil.
- If desired, combine sauce ingredients in a dish (though sweet chilli sauce straight from the bottle is great with this dish too).
- Serve with mashed potato and steamed vegetables or a salad of asian greens. Makes 20 cakes, and serves 6+ adults.