Thai Chicken Cakes Recipe

Thai style Chicken Cakes

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These Thai style chicken cakes are downright addictive. With perfectly balanced flavours, these come together in no time. Even if you don’t have red curry paste in your pantry, neither the time to make some, you can still make these Thai-style chicken fritters in a jiffy.

Below I have listed the ingredients that go into my version of thai-style chicken fritters, along with their alternatives. I love to serve them as quick evening snacks or as a fritter to amp up a boring meal of dal and rice for lunch.

thai chicken fritters recipe

Why you should try this Thai-style Chicken Patties Recipe?

  • Basic Ingredients – Everything that goes into this chicken fritter recipe made in Thai-style are practically pantry staples. Even if you do not have some ready-to-use Thai curry paste, you can still make these amazingly flavourfull minced chicken patties easily
  • Healthy-ish – Unlike other deep-fried fritters, these chicken patties are shallow fried. So they absorb very little to no oil
  • Multiple serving ideas – These Thai-style Chicken Patties are an excellent cocktail snacks. They can be served as evening snacks as well or when you are welcoming guests. These minced chicken fritters can amp up your boring meals too.

How to make Thai Chicken Patties – Ingredients list

  • Minced Chicken
  • Shallots – alternate would be Onions
  • Garlic
  • Galanghal – alternate would be Ginger
  • Lemongrass
  • Salt & Pepper
  • Soy Sauce
  • Fish Sauce
  • Green Chili
  • Fresh Coriander Leaves

Step-by-step instructions on how to make Thai-style Chicken Cakes

  • Thaw your minced chicken so that it is soft and juicy. Prep the ingredients by chopping the shallots, garlic, galanghal or ginger, green chilli and fresh coriander leaves. Chop them as finely as you can and then add them to your minced chicken
  • Take a small piece of lemongrass and place it on your chopping board. Now pound on it using the handle of your knife. Basically this process releases the essential oil of the lemongrass stalk. Now, finely chop it and add it to the chicken
  • Season the chicken mix with salt, pepper and the sauces. Now mix everything together using your fingers, it will be sticky mix.
  • Heat a skillet and brush some oil on it. You can also use an Aebleskiver Pan or Appe Pan as well here
  • Wet your palms and divide the chicken mix into smaller portions. Pat them into a cutlet shape and place them on the skillet or pan. Cook them on low-medium heat so that it gets cooked till the centre. Turn them over and let them get a golden-brown char on each sides.
  • Serve hot with some chutney. Our preference is Mint Coriander Green Chutney.

The best thing about this Chicken Patties recipe made in Thai style is that you can add your choice of ingredients to the minced chicken mix to flavour it. My personal choice is a lot of garlic, and a touch of fresh mint leaves. No one’s to judge!

How to serve these Chicken fritters?

These Chicken cakes are excellent cocktail snacks. Squeeze a wedge of lime on these and go for it. Just a few of them with your choice of drinks will surely get your evening going. Also, these chicken fritters are an excellent side to a simple meal of rice and dal.

In case you are looking for a few more snacks recipe, deep-fried snacks in particular, then here’s a quick list.

Here’s a quick list of some of the most popular Indian snacks recipes from my Blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Thai Chicken Cakes Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

These Thai style chicken cakes are downright addictive. With perfectly balanced flavours, these come together in no time. Even if you don't have red curry paste in your pantry, neither the time to make some, you can still make these Thai-style chicken fritters in a jiffy.

Course: Appetizer
Cuisine: Thai
Keyword: Chicken Recipes, Snack Ideas
Servings: 10 pieces
Author: Priyanka
Ingredients
  • 250 gms Minced Chicken
  • 2 Shallots alternate would be Onions
  • 6 Cloves of Garlic
  • Galanghal alternate would be Ginger
  • 1 inch Lemongrass
  • Salt & Pepper As per taste
  • 1 tbsp Soy Sauce
  • 1 tsp Fish Sauce
  • 2 nos. Green Chili
  • Fresh Coriander Leaves As per taste
Instructions
  1. Thaw your minced chicken so that it is soft and juicy. Prep the ingredients by chopping the shallots, garlic, galanghal or ginger, green chilli and fresh coriander leaves. Chop them as finely as you can and then add them to your minced chicken
  2. Take a small piece of lemongrass and place it on your chopping board. Now pound on it using the handle of your knife. Basically this process releases the essential oil of the lemongrass stalk. Now, finely chop it and add it to the chicken
  3. Season the chicken mix with salt, pepper and the sauces. Now mix everything together using your fingers, it will be sticky mix.
  4. Heat a skillet and brush some oil on it. You can also use an Aebleskiver Pan or Appe Pan as well here
  5. Wet your palms and divide the chicken mix into smaller portions. Pat them into a cutlet shape and place them on the skillet or pan. Cook them on low-medium heat so that it gets cooked till the centre. Turn them over and let them get a golden-brown char on each sides.
  6. Serve hot with some chutney. Our preference is Mint Coriander Green Chutney.

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