Thai Chicken Cakes with Sweet Potato

Recipe courtesy of Lenard’s

Ingredients

• 500g chicken mince
• 100mL coconut cream
• 1tsp curry powder
• 1 bunch coriander, stalks removed and chopped
• 1dsp fish sauce
• 1tsp ginger
• 3tbs sweet chilli sauce
• 1tbs olive oil
• Sweet potato shavings

Method

Mix coconut cream with curry powder, coriander, ginger, fish sauce and sweet chilli sauce in a bowl. Stir through chicken mince with the liquid until well combined and then form into small cakes.  Pan fry cakes each side until just starting to brown. Cook sweet potato shavings n oil. Serve the Thai cakes garnished with chilli, kaffir lime shreds, lime wedges and a side of sweet potato chips with sweet chilli dipping sauce.

Quick version:
Use Lenard’s Jumbos and fashion them into cake size portions. Roll in hard crumbs and cook as above.