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 Cakes 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. Chop your cucumber, chili pepper, shallot and cilantro.
In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved. Add cucumber mixture and stir to combine.
Leave cucumber relish to marinate for 20 minutes.
Now, onto the chicken cakes.
Finely chop 4 fresh green beans and set aside.
Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.
Mix until well-combined.
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.
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.
Cook on each side until golden brown and cooked through, approximately 5 minutes per side. You should be able to get about 18 patties.
Serve with cucumber relish.
Enjoy!
- 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
- Start by making your cucumber relish because it needs to sit for a while.
- Chop your cucumber, chili pepper, shallot and cilantro.
- In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved.
- Add cucumber mixture and stir to combine.
- Leave cucumber relish to marinate for 20 minutes.
- Now, onto the chicken cakes.
- Finely chop 4 fresh green beans and set aside.
- Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.
- Mix until well-combined.
- Remove mixture to a large bowl and mix in the chopped green beans.
- Spray a non-stick skillet with a little oil and heat on medium heat.
- Form the chicken mixture into little patties about ¼ cup in size and fry in small batches.
- Cook on each side until golden brown and cooked through, approximately 5 minutes per side.
- You should be able to get about 18 patties.
- Serve with cucumber relish and enjoy!
Adam J. Holland says
September 29, 2014 at 6:28 PMI never think of cool things … like putting chopped green beans in a chicken cake. This looks marvelous.
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 😀
Adam J. Holland says
September 29, 2014 at 6:46 PMHonestly, when I noticed you on my blog I thought ‘That’s a pretty cool blog name. I must go visit.’ — Needless to say, I’m your newest fan and subscriber. 🙂
Tekesha says
September 29, 2014 at 6:53 PMThis just made my night! 🙂
Molly says
June 28, 2015 at 8:41 PMMe 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?
Tekesha says
June 28, 2015 at 9:02 PMIt’s per cake. Definitely make them!!! They are indeed effing awesome, lol 😀
Molly says
July 2, 2015 at 8:50 PMThey 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!
Tekesha says
July 3, 2015 at 10:40 AMAwesome!! Glad you enjoyed them! 😀
Dennis Cahil! says
January 30, 2018 at 9:43 AMJust 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 .
Tekesha says
January 30, 2018 at 4:26 PMHi 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. 🙂
Mereaira Poutu says
October 12, 2015 at 6:32 PMThere are many ways of making chicken cakes this is by far the tastiest. I love them.
Tekesha says
October 12, 2015 at 6:35 PMThank you, Mereaira! 🙂