thai chicken cakes with sweet cucumber salad

If you’re anything like me & absolutely love Thai food, then you’ve probably eaten Thai fish cakes. Instead of using fish, I opted for inexpensive ground chicken. Same flavors, different protein. Ground chicken works brilliantly in all sorts of recipes – this recipe is a perfect example. These are so good you’ll just want to keep eating them. 

thai chicken cakes

This is a recipe I will make time & time again. I opted for larger cakes for more of a main meal rather than the usual smaller appetizer size fish cakes that are ubiquitous in Thailand. I stayed pretty true to form with the flavors – kaffir lime leaves, fish sauce, cilantro. I was pretty chuffed with the results. These were even delicious cold. 

The sweet cucumber salad is also pretty true to what I’ve had served with fish cakes the world over. A sweet, tart salad with some fiery chilies & crunchy peanuts. Traditionally it’s served as a condiment, I like the idea of it being a salad, making this feel more main meal-like. I’m not sure what part of this recipe I like best…the chicken cakes or this pretty, absolutely delicious salad. Together they’re magical. You could also serve them with some coconut rice. *Gasp! Oh…so good!!!!

stack of thai chicken cakes

I think they look good served in a little stack like this with the salad tumbled over the top. 

chicken cakes

Maybe all one level is more your thing…

thai chicken cakes

Or serve them family-style on a platter & let everyone help themselves…

thai chicken cakes

As with many of my recipes, this recipe can be made ahead of time. Confession – make-ahead recipes make cooking more pleasurable for me. They also force me to be organized. Speaking of being organized…I’m going through every cupboard, every drawer, every shelf in our house & pitching things. Some things will go into a garage sale, some will get chucked & what’s left will be fabulously organized. I’m being quite diligent about purging & it feels really good. If you’ve never had a good purge I strongly suggest you do it. It’s very liberating. I’m heading upstairs now to go through my cookbooks, magazines, linen closet & start on my clothes. I’m feeling a little sleepy today though. I did a really vigorous pool workout this morning, increasing my work-out time again. I can feel every muscle in my body. Suck it up girl. Less than three weeks until I embark for Aussie shores & much to do before I leave. Never ask the universe ‘now what’…it will respond. As always, there’s good in the chaos & lots of positive things on the horizon. Stressing achieves nothing. Focusing achieves much. Until next time…toodles xo. 

thai chicken cakes with sweet cucumber salad
Serves 6
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. sweet cucumber salad
  2. 1/3 cup rice vinegar
  3. 1/3 cup water
  4. 1/3 cup granulated sugar
  5. 1 1/2 cups finely chopped seeded cucumber
  6. 1/2 cup finely chopped toasted peanuts
  7. 2 tablespoons fish sauce
  8. 4 small red chilies, finely sliced
  9. chicken cakes
  10. 2 lbs (907g) ground chicken (chicken mince)
  11. 1/4 cup Thai green or red curry paste
  12. 6 kaffir lime leaves, torn, stems removed *
  13. 1/3 cup roughly chopped fresh cilantro
  14. 2 tablespoons fish sauce
  15. 2 eggs
  16. 1/3 cup cornstarch
  17. 3/4 cup finely sliced green beans
  18. 3/4 cup finely sliced green onions
  19. peanut or coconut oil for shallow frying
  1. To make the salad, combine the vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. Add the remaining ingredients and stir until combined; chill.
  2. To make chicken cakes, put the chicken, curry paste, lime leaves, cilantro, fish sauce, eggs and cornstarch in a food processor bowl and process until well combined & lime leaves are finely chopped. Spoon into a medium bowl.
  3. Add the beans and onions and stir until well combined. Using wet hands (to stop mixture sticking to your hands), shape 1/4 cup of the mixture into patties.
  4. Heat enough oil to cover the bottom of a large frying pan. Heat over medium medium-high heat. Cook the chicken cakes in batches for 2 to 3 minutes each side until golden & thoroughly cooked. Remove to paper towel to drain. Serve with cucumber salad. Serves 6.
  1. * kaffir lime leaves can be found fresh or frozen at most Asian grocery stores & some supermarkets. When I buy them fresh I pop them into a sealed jar or resealable bag & freeze them, that way I always have them on hand when I need them.
The Fresh Aussie


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