Thai Chicken Cakes & Herby Salad

Ingredients: (Makes 2)

• Chicken Mince 400g or 14oz
• Cucumber 1, large
• Gnocchi 75g or 2.6oz
• Lime Juice 1 lime
• Fresh Mint 2 tbsp
• Fresh Basil 2 tbsp
• Fish Sauce 1 tbsp & 1 tsp
• Sugar 1 tsp & 1/2 tsp
• Coriander 2 tbsp
• Sweet Chilli Sauce 2 tbsp
• Spring Onion 4
• Thai Red Curry Paste 1 tbsp
• Olive Oil 1 tbsp

Instructions:

In a food processor, combine the chicken mince, red curry paste, fish sauce, lime
zest, 1 tsp sugar, 2 spring onions, Thai basil, and gnocchi. Pulse until just combined
— the mix should hold together but still have some texture.

With slightly wet or oiled hands, shape the mixture into 8–10 small patties. If the
mix feels too soft, chill in the fridge for 10 minutes to firm up.

While the cakes chill, toss the cucumber, 2 spring onion, mint, coriander, lime juice,
fish sauce or vinegar, and 1/2 tsp sugar in a bowl. Set aside to allow the flavours to
develop.

Heat a drizzle of neutral oil in a non-stick pan over medium heat. Fry the patties for
3–4 minutes on each side until golden and fully cooked. Reserve the pan juices.