I love Thai food! The blend of heat, salty, and sweet always delights my taste! I love how beautiful and fresh Thai dishes are ~ so showy! I was happy to read that SheSimmers is sponsoring a Thai appetizer recipe contest! That gives me one more excuse to grab my Thai ingredients and create! Today, I made Spicy Ginger Chicken-Cakes, and I placed them on some Chinese Cabbage and cucumbers that was dressed with a Hot Thai vinaigrette. I think you will love the flavor! This appetizer can be served individually or on a large platter for all to enjoy.
I know some people can’t enjoy crab cakes due to allergies and others shy away from Thai fish cakes! So I have solved those “losses” with a Spicy Ginger Chicken-cake that everyone LoVeS! Enjoy!
Spicy Ginger Chicken-Cakes on Hot Thai Dressed Cabbage
1/4-cup vegetable oil
2 tablespoons chopped fresh ginger
1/4 cup cilantro stems and leaves
4 medium garlic cloves
1 Serrano pepper, most of the seeds removed
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon lime juice
zest from one lime
1-pound ground chicken
2 tablespoons shallots, finely chopped
2 tablespoons Thai basil, minced
1/4 cup old-fashioned oatmeal
1 egg white
½ teaspoon sea salt
1 cup Panko Breadcrumbs
2 tablespoons hoisin sauce
1 tablespoon dark brown sugar
2 tablespoons toasted sesame oil
1 tablespoon sweet chili sauce
2 tablespoon fresh lime juice
1 teaspoon Sriracha
Hot Thai Cabbage
3 cups Chinese Cabbage, shredded
2 Persian cucumbers, washed, optional to peel, thinly sliced
Top with ½ cup chopped herbs: Thai basil divided and cilantro, (sprouts are optional)
1 tablespoon vegetable oil
2 tablespoons fish sauce
2 tablespoons sweet chili
1 or 2 tablespoons lime juice (to taste)
1/2 tablespoon sugar
1-inch piece ginger, peeled and finely grated (1/2 tablespoon)
1 tablespoon minced mint
1 tablespoon minced Thai basil
1. Preheat oven to 400 degrees F. Pour the oil onto a large jellyroll pan or baking pan 11”x 13” or larger; set aside.
2. In a mini food processor finely mince ginger, cilantro stems, garlic and Serrano pepper. Place minced ingredients into a medium bowl and stir in fish sauce oyster sauce, lime juice, and lime zest. Stir until well combined. Add ground chicken, shallots, basil, oatmeal, egg white, and salt. Chicken mixture will be very sticky and wet – the oatmeal will absorb excess moisture. To form chicken-cakes, pour breadcrumbs on large plate, pat ¼ cup chicken mixture into stainless steel measuring cup, dump onto breadcrumbs, lightly coat, place back into measuring cup pat firmly to shape chicken-cake. Gently remove from cup; set aside. Repeat steps to form 7 more chicken-cakes.
3. Place chicken-cakes on baking pan; bake 8 minutes. Turn chicken-cakes over with spatula, bake additional 6 minutes, or until center is not pink. As chicken-cakes bake; stir finishing sauce ingredients in small bowl; set aside.
4. In medium bowl, toss cabbage and cucumbers. Mix in a small bowl, vegetable oil, fish sauce, sweet chili sauce or to taste, lime juice, sugar, ginger, mint, and Thai basil. Toss dressing and cabbage mixture together.
To serve: Brush chicken-cakes with finishing sauce and place on top of cold but spicy Hot Thai Cabbage, sprinkle with basil, cilantro or sprouts. Place a cilantro leaf on each Chicken-Cake. Makes 8 single serving appetizers.
AND WHAT BEER should one serve with this appetizer??? The one and only…Singha Beer!
A few extra photos!
I hope you LoVe my Chicken-Cakes!
Happy Thai Cooking! Until next time, Merry Cooking!