Little Leakers
Thai Chicken Cakes
2 TBPSNS red curry paste (use no fat variety)
1 TBSPN Fish sauce
1 tspn sugar
750g chicken mince (you will need to make your own)
200g snake beans finely sliced
1TBSPN MCT Oil
steamed rice, lemon wedges to serve
Combine curry paste, fish sauce and sugar with 2 tspns water in a large bowl. Add chicken
mince and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands
form mince mixture into patties about 7cm in diameter and 7mm thick. Heat oil in a large frying
pan on high. Cook chicken cakes in batches for 2 minutes each side until golden all over and
cooked through. Reduce heat to medium when cooking second side. Drain on paper towel,
serve with steamed rice and lemon wedges.
1 TBSPN Fish sauce
1 tspn sugar
750g chicken mince (you will need to make your own)
200g snake beans finely sliced
1TBSPN MCT Oil
steamed rice, lemon wedges to serve
Combine curry paste, fish sauce and sugar with 2 tspns water in a large bowl. Add chicken
mince and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands
form mince mixture into patties about 7cm in diameter and 7mm thick. Heat oil in a large frying
pan on high. Cook chicken cakes in batches for 2 minutes each side until golden all over and
cooked through. Reduce heat to medium when cooking second side. Drain on paper towel,
serve with steamed rice and lemon wedges.
