Chilli Thai chicken cakes and sweet lime dipping sauce

By Bridget O'Connor
Prep time:
30 minutes
Cooking time:
10 minutes
Level of Difficulty:


Chilli Thai chicken cakes

500 g chicken mince
1 long red chilli, finely sliced
2 tsp chopped ginger
2 green shallots, chopped
¼ cup chopped coriander
1/3 cup chopped canned water chestnuts
2 tsp fish sauce
20 coriander leaves

Sweet Lime dipping sauce

1 garlic clove, finely chopped
1 tsp finely chopped ginger
1 long red chilli, finely sliced
1/3 cup lime juice
2 tbsp fish sauce
2 tbsp light soy sauce
1/3 cup brown sugar
1 tsp sesame oil
2 tbsp chopped coriander
1 green shallot, finely sliced

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.

These tasty Thai chicken cakes are perfect to serve with dipping sauce as an appetiser or can be served with salad & noodles.


For the chicken cakes, combine mince, chilli, ginger, shallots, coriander, chestnuts and fish sauce in a medium mixing bowl; mix until well combined. Using wetted hands shape the mixture into 20 round flat patties. Place a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook on 100°C FullSteam for 10 minutes or until cooked through.

Meanwhile, make the dipping sauce by mixing together all the ingredients in a small bowl.

For other popular chilli recipes and tips visit:


The mixture can also be used as a wonton filling.

Authors Bio:

Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.

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