Monday, September 8, 2014

Thai Chicken Cakes with Cilantro Lime Mayo

These can be formed into small 2 inch cakes to serve as an appetizer or made into 4-6 inch cakes to be used as a main course. Served along with a side salad, would be perfect for lunch or dinner.

Thai Chicken Cakes with Cilantro Lime Mayo
Cilantro Lime Mayo:
1/2 cup mayonnaise
juice of 1 lime
1 Tablespoon fish sauce
3 green onions, minced
1 bunch of cilantro, leaves only minced
1-2 Tablespoon honey
garlic chili paste or Sambal Oelek, 1/2 teaspoon+

Mix together mayo, lime, fish sauce, onions, cilantro, honey, and chili paste(to taste) stirring well.
Cover and refrigerate until needed.

Thai Chicken Cakes:
2 chicken breast, cubed
2 garlic clove, roughly chopped
1 inch peeled fresh ginger root, roughly chopped
1 Tablespoon Dijon mustard
1 small onion, chopped
2 Tablespoons cilantro, chopped
1 red bell pepper, roughly chopped
1 teaspoon kosher salt and fresh ground pepper
1 1/2-2 cups panko, for breading (I used GF crackers, processed)
2 Tablespoons, plus more if needed, rice bran oil

Place the chicken, garlic, ginger, mustard, onion, cilantro, red pepper, salt and pepper in a food processor and process for 15-20 seconds.
Shape the chicken mixture into cakes and roll into panko, place on a wax paper lined baking sheet.
Heat the oil in a frying pan of medium heat and fry the chicken cakes on each side until golden.
Remove to serving platter and dollop with Cilantro Lime Mayo.

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