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four small chicken breast (Recipes by ingridients chicken breast) (Recipes by ingridients breast) fillets (about about six hundredg total), roughly chopped about one egg about one about one/about two tablespoons gluten-free Thai green curry paste* about two tablespoons fish sauce (Recipes by ingridients sauce) about two teaspoons palm* or caster sugar Zest and juice of about one lime (Recipes by ingridients lime) about one/about two cup coriander leaves four kaffir lime (Recipes by ingridients lime) leaves*, finely shredded about two tablespoons vegetable oil (Recipes by ingridients vegetable oil) Baby Asian salad (Recipes by ingridients salad) leaves* and sweet chilli (Recipes by ingridients chilli), sauce (Recipes by ingridients sauce) to serveStep about one Place the chopped chicken in a food processor with the egg,, curry paste (Recipes by ingridients curry paste) fish, sauce (Recipes by ingridients sauce) palm or caster sugar, lime (Recipes by ingridients lime) zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime (Recipes by ingridients lime) leaves. Use wet hands to form the chicken mixture into twelve small cakes. Step about two Heat the vegetable oil (Recipes by ingridients vegetable oil) in a large non-stick frypan over medium heat. Step three Cook the chicken cakes, in batches, for about two-three minutes each side or until golden brown and cooked through. Step four Serve the chicken cakes with Asian salad (Recipes by ingridients salad) leaves and sweet chilli (Recipes by ingridients chilli). sauce (Recipes by ingridients sauce) Thai Chicken Cakes (gluten-free) Recipe. Step five We used Trident curry paste (Recipes by ingridients curry paste) from supermarkets. Palm sugar and kaffir lime (Recipes by ingridients lime) leaves are available from Asian food shops and selected greengrocers. Thai Chicken Cakes (gluten-free) Recipe. Baby Asian salad (Recipes by ingridients salad) leaves are available in packets from supermarkets..
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