I had recently moved over a tonne of magazines and magazine clippings. So I picked up a folder and went on a search of what I was going to cook for dinner. All I had at home was green beans that I didn't use the day before, so I wanted to incorporate green beans into todays dinner.
In this folder side by side were two recipes, Thai Fish Cakes and Thai Chicken Cakes, both used green beans, so I thought why not try both, as they were easy, very similar, and because my daughter isn't home until 7pm on a Thursday, I have time to prepare both.
So I leave work, go to supermarket first to get some more ingredients, pick up my kids from school on the way home and get cooking.
These were so easy to make, a bit of blitzing and chopping. I made them around 4pm and cooked them around 7pm, I just kept them refrigerated until they are needed, remove them from the refrigerator around 30 minutes before you need to cook them.
I have never seen my family eat something so quickly, they went crazy for these, a bit of feeding frenzy. They loved the sauce that accompanied it, they loved the chicken cakes, it seems I didn't make enough. I was strictly told next time I needed to make more.
I also made a Chinese Cucumber Salad to accompany the Chicken Cakes, and even that was a huge hit. Find the recipe at www.whatscookingella.com/chinese-cucumber-salad.html
So if you are looking for a tasty, quick meal to feed your family, give these a go, they are so good.
500g chicken breast fillets, chopped
1 tablespoon fish sauce
1 tablespoon red curry paste (I like the Ayam brand)
1 small red chilli, chopped
1 lime, rind finely grated
1 bunch coriander with roots
100g green beans, finely chopped
Peanut oil, for shallow frying
Sweet Chilli Sauce:
1/4 cup white vinegar
1/2 cup water
1/2 cup caster sugar
1 teaspoon fish sauce
1 small red chilli, seeded, chopped (I actually leave the seeds in)
1/4 cup chopped peanuts (optional), to serve
Place the chicken, fish sauce, curry paste, chilli, lime rind and eggwhite in a food processor and blitz until well combined.
Place the mixture in a large bowl.
Wash the coriander roots thoroughly, as they can be very gritty, pat dry. Finely chop the roots and reserve 1/3 cup of the coriander leaves for serving. Finely chop a further 2 tablespoons of coriander leaves.
Add the coriander roots, the 2 tablespoons of coriander leaves and beans to the chicken mixture and mix well to combine.
Place a sheet of cling film on a plate, the mixture is sticky and by placing the cling film, it will help you pick up the chicken cakes, when it is time to cook them. Also if you need to put a second layer of chicken cakes, place another layer of cling film first.
Moisten your hands slightly with water, this stops the chicken mixture from sticking to your hands. Roll one tablespoon, slightly heaped, of the mixture into a ball, flatten slightly, place on your prepared plate, repeat with the remaining mixture.
To make the sauce, place the vinegar, water, sugar and fish sauce in a small saucepan over a medium-high heat stirring until the sugar dissolves. Bring to a simmer and simmer for 8-10 minutes until syrupy. Allow to cool. Stir through the chilli.
Shallow fry the chicken cakes in batches in hot oil until browned on both sides and cooked through, it takes about 2 minutes on either side. Drain on absorbent paper.
Serve chicken cakes with sauce, topped with peanuts (if using) and the reserved coriander leaves.
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