Lemongrass Chicken and Shrimp Cakes
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 40mins
-
- Serves
- 4
-
- Calories
- 633
These tasty little chicken and shrimp cakes are fragrant with lemongrass and cilantro and would make a delicious appetizer. Or serve with rice noodles and steamed vegetables for an easy dinner.
recipe updated Jun 8, 2020
Ingredients
-
- Shrimp
- 400 g
-
- Lemongrass stalk
- 1 tablespoon
-
- Cilantro
- 50 g
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- Mint leaves
- 5 tablespoons
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- Ginger
- 1 tablespoon
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- Garlic clove
- 2
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- Fresh chili
- 1
-
- Ground chicken
- 400 g
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- Curry powder
- 1 tablespoon
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- Rice noodles
- 200 g
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- Sunflower oil
- 2 tablespoons
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- Salt & pepper
- as needed
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- Sweet chili sauce
- as needed
-
- Lime
- as needed
Tools
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Food processor
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Plastic wrap
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Serving plate
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Food processor bowl
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Large saucepan
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Baking sheet - 18 x 13"
Step preview
- Add ground chicken, shrimps, lemongrass stalk, cilantro, mint leaves, ginger, garlic clove, fresh chili and curry powder to a clean food processor bowl
- Blitz until smooth
- Form into rounds
- Transfer mixture to baking sheet
- Cover with plastic wrap
- Chill in fridge - 10 min
- Add rice noodles to a clean large saucepan
- Cook
- Drain then set aside
- Brush with sunflower oil
- Add salt & pepper to the patties
- Grill in broiler until browned - approx 10 min, medium heat
- Transfer patties to serving plate
- Transfer noodles to serving plate
- Serve with sweet chili sauce
- Garnish with lime