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Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

September 29, 2014 By Tekesha 14 Comments

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

You already know about my love for Thai food (here) and my love of cakes/patties (here), and today we are combining the two! These are really light, flavorful chicken patties with a very “springy” texture. Even though they are pan fried, they have the texture of a good sausage – a nice pop as your teeth pierce the outer layer and lots of tender and moist meat inside. They are slightly adapted from Thai Fresh’s Tod Man Kai Fried Chicken CakesΒ to really bring up the heat and make them spicier. The fresh green beans add a great crunch. You’ll want to serve them with the cool cucumber relish as a nice contrast to the fiery curry heat.

For chicken cakes:

  • 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

For cucumber relish:

  • 1/2 cucumber, sliced in half length-wise and then sliced thinly into half moons
  • 1/2 red hot chili pepper, de-seeded and sliced thinly
  • 1/2 shallot, minced
  • 3 tsp white vinegar
  • 3 tsp sugar
  • 1 tbsp chopped cilantro

Start by making your cucumber relish, because it needs to sit for a while.Β Chop your cucumber, chili pepper, shallot and cilantro.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved. Add cucumber mixture and stir to combine.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Leave cucumber relish to marinate for 20 minutes.

Now, onto the chicken cakes.

Finely chop 4 fresh green beans and set aside.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Mix until well-combined.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Remove mixture to a large bowl and mix in the chopped green beans. If you put the green beans in with the other items in the food processor, they get too small and you lose the crunch.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Spray a non-stick skillet with a little oil and heat on medium heat. Form the chicken mixture into little patties about 1/4 cup in size and fry in small batches.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Cook on each side until golden brown and cooked through, approximately 5 minutes per side. You should be able to get about 18 patties.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Serve with cucumber relish.

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

Enjoy!

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

4.7 from 3 reviews
Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Juicy and tender fried chicken cakes with thai seasoning and fresh green bean bite. Served with refreshingly cool and spicy cucumber relish.
Author: Tekesha @ EatMoreFoodProject
Serves: 6
Ingredients
  • 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
Instructions
  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!
Notes
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
3.5.3229

Β 

Filed Under: Appetizers & Snacks

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Comments

  1. Adam J. Holland says

    September 29, 2014 at 6:28 PM

    I never think of cool things … like putting chopped green beans in a chicken cake. This looks marvelous.

    Reply
    • Tekesha says

      September 29, 2014 at 6:35 PM

      **blinks twice** It’s you! Here! On my blog! **faints** Ha ha ha! Thanks for such a wonderful compliment πŸ˜€

      Reply
  2. Adam J. Holland says

    September 29, 2014 at 6:46 PM

    Honestly, when I noticed you on my blog I thought ‘That’s a pretty cool blog name. I must go visit.’ β€” Needless to say, I’m your newest fan and subscriber. πŸ™‚

    Reply
    • Tekesha says

      September 29, 2014 at 6:53 PM

      This just made my night! πŸ™‚

      Reply
  3. Molly says

    June 28, 2015 at 8:41 PM

    Me to my boyfriend: How do you feel about thai chicken cakes?
    Him: that sounds weird. What is it?
    Me: Ground chicken and red curry paste
    Him: oooooo, that sounds effing awesome.

    Sounds like we’re making these this week! Sound so good. Red curry paste is my favorite!!! Is the carbs per cake or for the whole bunch of cakes?

    Reply
    • Tekesha says

      June 28, 2015 at 9:02 PM

      It’s per cake. Definitely make them!!! They are indeed effing awesome, lol πŸ˜€

      Reply
      • Molly says

        July 2, 2015 at 8:50 PM

        They were so delish!!! Bf says “tell her they were effing awesome!” (apparently this is our phrase for things related to curry..) We added a little sriracha to half the batch too which was a nice pop. Thanks for the tasty dish!

        Reply
        • Tekesha says

          July 3, 2015 at 10:40 AM

          Awesome!! Glad you enjoyed them! πŸ˜€

          Reply
      • Dennis Cahil! says

        January 30, 2018 at 9:43 AM

        Just out of curiosity when does the line juice get added it does not say anything in the recipe d
        Do you add it with all the ingredients in the food processor just curious that’s what I will do. sounds like a great recipe sort of a Chick Tod mun .

        Reply
        • Tekesha says

          January 30, 2018 at 4:26 PM

          Hi Dennis! The lime juice gets added with the ground chicken in the food processor. Thank you so much for pointing that out! I will correct the recipe. πŸ™‚

          Reply
  4. Mereaira Poutu says

    October 12, 2015 at 6:32 PM

    There are many ways of making chicken cakes this is by far the tastiest. I love them.

    Reply
    • Tekesha says

      October 12, 2015 at 6:35 PM

      Thank you, Mereaira! πŸ™‚

      Reply
  5. Taylor Tran says

    May 17, 2021 at 5:29 PM

    hi can i use masaman curry paste if i dont have red one?

    Reply
    • Tekesha says

      May 17, 2021 at 5:32 PM

      Hi Taylor! I have never tried that, so I don’t know how the final result would taste, but it sounds like it might be great! πŸ™‚

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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