Baked Thai Chicken Cakes
Elevate your appetizer or light dinner game with these flavorful Baked Thai Chicken Cakes! Bursting with the bold, aromatic flavors of red curry paste, fresh garlic, ginger, and cilantro, these patties are a deliciously healthy alternative to fried options. Made with lean ground chicken and baked to golden perfection, they’re both crispy on the outside and tender inside, thanks to a touch of lime juice and fish sauce that keep them moist and full of umami. Easy to prepare in just 40 minutes, these protein-packed cakes are perfect for meal prep or entertaining. Serve them warm with a side of sweet chili sauce for dipping, or pair them with a crisp salad for a light, satisfying meal. Perfectly balanced in taste and convenience, these Baked Thai Chicken Cakes are sure to be a new favorite in your weekly rotation!
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Recipe Information
Ingredients
- 500 g Ground chicken
- 60 g Panko breadcrumbs
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Red curry paste
- 1 tbsp Fish sauce
- 1 tbsp Lime juice
- 2 stalks Green onions, finely chopped
- 2 tbsp Cilantro, finely chopped
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 100 ml Sweet chili sauce (for serving)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly oil it to prevent sticking.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, minced ginger, red curry paste, fish sauce, lime juice, green onions, cilantro, salt, and black pepper.
Using your hands or a spoon, mix the ingredients until just combined. Be careful not to overmix, as it may make the chicken cakes dense.
Lightly grease your hands with vegetable oil and shape the mixture into small patties, about 2-3 inches wide and 1/2 inch thick. You should be able to make approximately 10-12 cakes depending on your preferred size.
Arrange the chicken cakes on the prepared baking sheet, leaving a small space between each cake to ensure even cooking.
Brush the tops of the cakes lightly with the remaining vegetable oil to help them brown in the oven.
Bake the chicken cakes for 10 minutes. Then, flip them over and bake for another 8-10 minutes or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
Remove the chicken cakes from the oven and allow them to rest for 5 minutes before serving.
Serve warm with sweet chili sauce on the side for dipping. Optionally, garnish with additional cilantro or a wedge of lime.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 56.1 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
