Thai Chicken Cake Appetizers


  • 4 eggs, lightly beaten
  • 2 tbs fresh cilantro, minced
  • 1 tbs fish sauce
  • 2 tbs oil
  • 1 lb ground chicken
  • 3 stalks lemon grass, white parts only, minced
  • 2 cloves garlic, crushed
  • 4 scallions, chopped
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro leaves and stems, chopped (extra)
  • 2 tbs sweet chili sauce
  • 1 tbs fish sauce
  • 1 egg (extra) lightly beaten
  • 1/2 cup coconut milk
  • 6 red chilies, seeded and finely sliced for garnish


  • Preheat oven to 400 degrees.
  • Lightly grease 3 (12 hole) mini muffin tins
  • In a bowl combine the eggs, cilantro and fish sauce.
  • In a frying pan heat the oil, then pour in the egg mixture.
  • Cook over medium heat for about 2 minutes on each side, or until golden.
  • Remove from pan, drain on paper towels then roll up and finely shred. Set aside.
  • Mix the chicken, lemon grass, garlic, scallions, sauces, extra egg and coconut milk in a food processor and process until well combined and smooth.
  • Spoon into the mixture evenly into the muffin tins along with a little shredded omelet.
  • Bake for 15 minutes, or until cooked through.
  • Rotate the muffin pans once to ensure the chicken cakes cook through completely.
  • Serve garnish with chili.

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