Slimming world - SYN FREE Thai Style Chicken Cakes (Starters)
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INGREDIANTS
*4 large, skinless and boneless chicken breasts, roughly chopped
*2 garlic cloves, peeled and crushed
*1 tsp grated root ginger
*6 spring onions, finely chopped
*25g pack of fresh coriander (leaves and stems), chopped
*2 tbsp finely chopped mint
*1 tbsp finely chopped lemongrass
*Finely grated zest and juice of 1 lime
*1 red chilli, deseeded and chopped
*Salt and freshly ground black pepper
*Low calorie cooking spray
(For the salad)
1 large cucumber
1 large carrot
1 small red onion, thinly sliced
Juice of 1 large lemon
METHOD
1-Preheat the oven to 220°C/200°Fan/Gas 7.
2-Place the chicken, garlic, ginger, spring onions, coriander, mint, lemongrass, lime zest and juice and red chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed.
3-Divide the mixture into 12 portions and using your hands shape into small cakes.
4-Spray a large non-stick frying pan with low calorie cooking spray, and fry the cakes over a medium heat for 3-4 minutes, turning once. Transfer to a non-stick baking sheet and place in the preheated oven for 6-8 minutes.
5-Meanwhile make the salad by peeling the cucumber and carrots into thin ribbons, using a vegetable peeler or mandolin, and place in a bowl with the sliced red onion and the lemon juice. Season well and set aside.
6-Remove the cakes from the oven and serve immediately with the cucumber salad.
Tip: Swap the chicken breasts for 500g lean turkey mince if you prefer.
*4 large, skinless and boneless chicken breasts, roughly chopped
*2 garlic cloves, peeled and crushed
*1 tsp grated root ginger
*6 spring onions, finely chopped
*25g pack of fresh coriander (leaves and stems), chopped
*2 tbsp finely chopped mint
*1 tbsp finely chopped lemongrass
*Finely grated zest and juice of 1 lime
*1 red chilli, deseeded and chopped
*Salt and freshly ground black pepper
*Low calorie cooking spray
(For the salad)
1 large cucumber
1 large carrot
1 small red onion, thinly sliced
Juice of 1 large lemon
METHOD
1-Preheat the oven to 220°C/200°Fan/Gas 7.
2-Place the chicken, garlic, ginger, spring onions, coriander, mint, lemongrass, lime zest and juice and red chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed.
3-Divide the mixture into 12 portions and using your hands shape into small cakes.
4-Spray a large non-stick frying pan with low calorie cooking spray, and fry the cakes over a medium heat for 3-4 minutes, turning once. Transfer to a non-stick baking sheet and place in the preheated oven for 6-8 minutes.
5-Meanwhile make the salad by peeling the cucumber and carrots into thin ribbons, using a vegetable peeler or mandolin, and place in a bowl with the sliced red onion and the lemon juice. Season well and set aside.
6-Remove the cakes from the oven and serve immediately with the cucumber salad.
Tip: Swap the chicken breasts for 500g lean turkey mince if you prefer.
