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Thai chicken cakes with coconut rice


  • Briefly whiz the garlic, red capsicum, ginger and chilli sauce in a food processor. 
  • Add the chicken mince and coconut cream. Process until well combined. 
  • Then add the egg and 1 tspn salt through the feeder tube, continually mixing. 
  • Transfer the mixture to a large bowl and add the spring onions and chopped coriander. Mix well and refrigerate for about 20 mins. 
  • At the same time, wash and drain the rice very well. Then put it in a large heavy-bottomed pot with the water, coconut milk and 1 tspn salt. Stir well, tightly cover with kitchen foil and a lid, and cook over a very low heat for about 20-30 mins until the water has absorbed and the rice is tender. 
  • Preheat oven to 180°C fan forced (200°C normal). 
  • If the mince is too wet, add as much rice flour as is needed and mix until well combined. 
  • Heat a layer of oil in a heavy-bottomed pan that can go into the oven. Put a pastry ring in the pan and fill with the cake mixture. Then repeat the process, carefully moving the pastry ring around the pan as you do so. Don’t over crowd! Let the mixture set a minute, before cooking in the oven for about 10-15 mins, flipping the cakes over after 5 mins. 
  • Serve the cakes with a mound of rice on the side.


  • 2 large garlic cloves, crushed
  • ½ large red capsicum, cored, seeded & roughly chopped
  • ½ tbsp grated fresh ginger
  • 3 tbsp Asian chilli sauce (not speckled one)
  • 500 gm chicken mince
  • 100 ml coconut cream
  • 1 egg
  • 2 tspn sea salt
  • 6 spring (green) onions, finely chopped
  • 4 tbsp chopped fresh coriander
  • 3 cups Jasmati (or Basmati) rice
  • 3 cups water
  • 400 ml coconut milk
  •  rice flour (if needed)
  • vegetable oil
  • steamed rice

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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