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Little Crispy Thai Chicken Cakes

With the addition of panko breadcrumbs, these little morsels are better than ever!

thai chicken cakes


600gm boneless, skinless chicken breast
2 Tbsp red or green Thai curry paste
1 tsp finely chopped red chilli
1 Tbsp finely chopped coriander, stalks and leaves
80gm plain flour
3 x 59gm extra large eggs, lightly whisked
100gm Japanese panko breadcrumbs
2Tbsp nigella seeds
peanut oil for frying


sweet chilli sauce


  1. Cut chicken meat into 3cm cubes and place into food processor, blitz until minced.
  2. Add curry paste, chopped chilli and coriander. Pulse to mix together well.
  3. Use #60/10ml ice cream scoop to make small balls, then flatten with moistened fingertips into little burger shapes. Place on a tray lined with non stick paper.
  4. Place flour, lightly whisked egg and breadcrumbs mixed with nigella seeds into 3 separate shallow bowls.
  5. Coat each cake with flour, egg and crumbs and return to tray.
  6. Pre-heat ½cm peanut oil in large frying pan, over medium heat.
  7. Fry cakes for 3 to 4 minutes each side, in batches to avoid overcrowding, until golden.
  8. Remove onto absorbent paper and allow to rest for a minute before serving.
  9. Place dipping sauce in small bowl and serve with warm chicken cakes to dip.


  • Salt flakes are used in our recipes. 1tsp salt flakes weighs 3-4gm and 1tsp granular salt weighs 6-8gm. Take care when measuring and adjust to your taste.
  • Omit the panko coating and cook ‘naked’!
  • Make the cakes larger in size and serve as a main meal with an Asian salad and use lime juice, fish sauce, chopped red chillis and a little peanut oil mixed together as a dressing.
  • If preferred, replace peanut oil with vegetable oil as it has little or no flavour.
  • Nigella seeds are also known as kolonji seeds and can be replaced with black or white sesame seeds if not available.
  • The chicken cakes can be cooked before guests arrive and carefully re-heated in oven. They are best cooked close to serving though.
  • You’ll find our easy recipe on The Cooks Collective for Sweet Chilli Sauce (without the additives!). Join us today.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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