Thai Chicken Cake Appetizers
Ingredients
| 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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