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Baked Thai Chicken Cakes
I made this recipe last night as a main meal and served it accompanied by noodles but this would be an excellent finger food for a party, which I will be trying next. The mixture itself seems quite runny and you will have to keep your hands wet to shape the patties, but resist the temptation to add any breadcrumbs as they come out so moist and delicious this way. I served them with a sweet chili dipping sauce which goes very well but they are also full of flavour and fantastic by themselves. I did not change a single thing with this one but if you would like to view the original post please click here.

Ingredients

500g Ground chicken
3 Stalks lemongrass, white part only chopped finely
2 Garlic cloves, crushed
4 Spring onions, finely chopped
3 Tablespoons lime juice
3/4 Cup coriander leaves, loosely packed
2 Tablespoons sweet chili sauce
1 Tablespoon fish sauce
1 Egg
125ml Coconut milk

Method

1. Process chicken, lemon grass, garlic, spring onion, lime juice, coriander, egg and coconut milk.

2. Process till fine but not smooth.

3. Spoon into greased patty tins.

4. Bake 15 minutes, 200 C or till cooked. Or Fry in pan, until browned on both sides and cooked through, which I did and gives them a nice colour.

I served mine over noodles as a main dish but they also make a great finger food for parties or as an appetiser.

All photos taken by me unless otherwise stated.

The Best Asian Salmon Cakes
These are the best salmon cakes I have ever made, I found this recipe on zaar and loved the sound of all the ingredients and boy did they taste great. I made wasabi mayonnaise to go with these in case they were a little dry, it was so not needed, they were super moist with outstanding flavour and were gorgeous with or without the mayo. If you want to see more reviews on this recipe please click here. I have lots of my own recipes for cod cakes, crab cakes etc.. and I will definitely be addding this to my favourites.

Ingredients
1 lb poached salmon, chilled and flaked
2 cups panko
1/3 cup scallion, chopped
1/4 cup cilantro, minced
4 eggs (I only used 3 eggs)
3 tablespoons fresh lime juice
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons minced ginger
1 jalapeno, seeded and diced (I used 2 red chilies instead)
1 tablespoon sugar
1 teaspoon salt
1 cup panko, extra
1/4 cup sesame seed (I did a mix of black and regular)
oil (for frying)

Method

1. Mix the first 4 ingredients in a large bowl.

2. Whisk together the next 8 ingredients and add to the salmon mixture.

3. Add sesame seeds to 1 cup panko.

4. Form into cakes, place on baking sheet and chill for 1 hour, remove from fridge, coat with extra panko, sesame mixture.

5. Heat oil in a pan, fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.

All photos taken by me unless otherwise stated.