Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish
Prep time
Cook time
Total time
Juicy and tender fried chicken cakes with thai seasoning and fresh green bean bite. Served with refreshingly cool and spicy cucumber relish.
Serves: 6
  • 1 lb ground chicken
  • 2 tbsp thai red curry paste
  • 1 egg
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • juice of half a lime
  • 4 green beans, finely chopped
  • ½ cucumber, sliced in half length-wise and then sliced thinly into half moons
  • ½ red hot chili pepper, de-seeded and sliced thinly
  • ½ shallot, minced
  • 3 tsp white vinegar
  • 3 tsp sugar
  • 1 tbsp chopped cilantro
  1. Start by making your cucumber relish because it needs to sit for a while.
  2. Chop your cucumber, chili pepper, shallot and cilantro.
  3. In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved.
  4. Add cucumber mixture and stir to combine.
  5. Leave cucumber relish to marinate for 20 minutes.
  6. Now, onto the chicken cakes.
  7. Finely chop 4 fresh green beans and set aside.
  8. Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.
  9. Mix until well-combined.
  10. Remove mixture to a large bowl and mix in the chopped green beans.
  11. Spray a non-stick skillet with a little oil and heat on medium heat.
  12. Form the chicken mixture into little patties about ¼ cup in size and fry in small batches.
  13. Cook on each side until golden brown and cooked through, approximately 5 minutes per side.
  14. You should be able to get about 18 patties.
  15. Serve with cucumber relish and enjoy!
Nutrition above is for the chicken cakes alone. Nutrition information for the entire batch of cucumber relish is as follows: Calories 88, Carbohydrates 22, Fat 0, Protein 1, Sodium 7, and Sugar 18. Divide relish into as many servings as necessary to calculate nutrition information per serving.
Nutrition Information
Calories: 152 Fat: 7 Carbohydrates: 5 Sugar: 2 Sodium: 927 Protein: 17
Recipe by The Eat More Food Project at