Step 1 of 3
Thai Chicken Cakes with Sweet Chili Sauce
Put the chicken, garlic, ginger, onion, cilantro and green chili in a food processor and season well. Pulse until the chicken is finely ground and everything is well mixed. Shape into six small patties with your hands.
Step 2
Heat the oil in a skillet over medium heat. Fry the cakes for 6–8 minutes, turning once, until golden and cooked through to 165°F.
Step 3
Serve hot with sweet chili sauce, lime wedges, shredded scallion, extra cilantro and sliced red chili.