2 Serves
25 Mins
Combine the chicken, garlic, ginger, onion, coriander, and chilli in a food processor. Pulse the mixture until the chicken is finely ground and the ingredients are thoroughly incorporated.
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FrenchVitamin K
472 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
136 µg / 400 µgCalcium
196 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
526 mg / 1,250 mgPotassium
2085 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
195 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Shape the mixture into six uniform small cakes using your hands.
Heat the oil in a frying pan over medium heat. Add the chicken cakes and cook for 6 to 8 minutes, turning once, until they are golden brown and cooked through.
Serve the hot chicken cakes immediately, garnished with sweet chili sauce, lime wedges, fresh coriander, shredded spring onions, and sliced red chilli.
11
g18
g24
g
Japanese