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Chicken cakes


  • Preheat oven to 200°C.
  • Whisk the sugar and fish sauce until dissolved in a large bowl. Then add the coriander, lime zest and juice, mince, sweet chilli sauce, curry paste and breadcrumbs. Mix well and form into walnut-sized patties, using wet hands.
  • Heat a thin layer of oil in a large pan (that can go into the oven) and fry the cakes on both sides, in batches if need be. Then briefly cook in the oven for 6-8 mins, turning once.
  • Serve the cakes with extra sweet chilli sauce alongside and a simple salad on the side.


  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • 3 tbsp chopped coriander
  • grated rind & juice of 1 lime
  • 400 gm minced chicken
  • 2 tbsp sweet chilli sauce
  • 1 tbsp Thai red curry paste
  • ½ cup packet breadcrumbs
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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