Asian Chicken Cakes

Ingredients

Asian twang dressing:

1 tsp sesame oil

2 tbsp extra-virgin olive oil

1/2 small red chilli, diced

1 small nub of fresh ginger, diced

1 tbsp fish sauce

1 1/2 tbsp fresh lime juice

1/2 tsp grated palm sugar

1 tbsp freshly chopped coriander

Chicken cakes

800g chicken mince (1.7 lb.)

2 eggs

1 long red chilli, finely diced

2 garlic cloves, finely diced

2 tbsp diced fresh coriander

1 tbsp diced Thai basil leaves

3 tbsp diced green onion

Thumb-size piece of fresh ginger, grated

2 tbsp fish sauce

1 tsp sesame oil

Zest of 1 lime

2 tbsp lime juice

2 tbsp coconut oil for cooking

To serve 2 medium cucumbers, sliced into ribbons

Handful of Thai basil

What to do

Combine all ingredients in a mixing bowl and use your hand to mash and incorporate. Roll into golf-size balls and flatten slightly.

Heat coconut oil to sizzling hot and cook chicken cakes on medium heat for 5–7 minutes on each side.

Combine dressing ingredientss.

Serve with a large serving of greens, a low GI carb such as sweet potato or quinoa and the spicy dipping sauce on the side.

Top tip

You can use the same recipe for pork and beef mince instead of chicken. Cooked cakes will last for 2–3 days in the fridge and for up to a month in the freezer. They can be added to curry sauces and broken into chunks for Asian omelets.

This recipe is taken from Irena Macri’s fabulous book ‘Eat Drink Paleo Cookbook’.

For more Paleo-inspired recipes, meal plans and wellness tips, visit www.eatdrinkpaleo.com.au

#dinnerrecipes #chicken #asianrecipes