These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.
2 Chicken Breasts
4 Spring Onions – chopped finely
1 tsp garlic granules or 2 garlic cloves, crushed
1/2 tsp ginger or 1″ fresh ginger chopped finely
1 tbsp dried coriander
2 tsps Soy Sauce
Zest & Juice of 1 lime
Salt & Pepper
1 tin of Chickpeas drained (400g)
1 tsp dried chilli flakes
Sweet Chilli Sauce to serve.
Preheat oven to 180 deg and line a baking tray with greaseproof paper.
Using of food processor blitz the chickpeas and chicken until minced.
In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-
2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)
Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
Add in the massaman paste and cook for about 1 minute
Put in the chicken and brown on all sides
Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.
30 minutes before ready add in the pineapple (if using) and peanuts, stir.
If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
Before serving gently with 2 forks pull the chicken apart and mix through.
You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.
Couldn’t decide between Thai or Italian for lunch……so why not have both? This was a tasty wee snack for lunch that just simply worked. I love creating in my kitchen. Sun was shining today and wanted a refreshing lunch snack with a bit of a punch.
4 x Thai Rice papers
About 12 king prawns (3 in each wrap)
Handful of my favourite Italian pasta – Spaghetti al Nero di Seppia (translated – black squid ink spaghetti)
Handful of Kalette leaves – steamed
Peanut satay sauce – my favourite is by Cottage Delights as it has a nice spice kick to it.
Parmesan Cheese – grated
1 tbsp crushed peanuts
Cook pasta as per instructions. It does look a bit like worms…..lol!
Heat a griddle pan to a high heat and griddle the prawns for a few minutes on each side. Then mix with the peanut sauce.
Soak the rice paper as per instructions.
Assemble together with kalette leaves, spaghetti, prawns then shavings of parmesan, the roll to make your parcels. I always find folding the sides in then rolling keeps everything in better.
Place on a plate, sprinkle peanuts over and serve with a little of the peanut satay sauce. Yummy!