Crunchy Thai Chicken & Peanut Cakes

  • 3 tsp palm sugar
  • 1 tbsp fish sauce
  • 350g chicken mince
  • 120g unsalted peanuts, roasted, chopped coarsely
  • 125ml breadcrumbs
  • 1½ tbsp Thai red curry paste
  • 1 fresh Thai chilli, deseeded and finely chopped
  • 1 tbsp lime or lemon juice
  • 2 tbsp sweet chilli sauce
  • 2 tbsp coriander, freshly chopped
  • 1 cup vegetable oil, for frying
  • banana leaves cut into 24 squares
  • extra sweet chilli sauce for dipping
  • toothpicks

Dissolve sugar in the fish sauce, then place in a bowl with chicken mince, peanuts, breadcrumbs, curry paste, chopped chilli, lemon juice, sweet chilli sauce and fresh coriander. Mix well. Divide into 24 small balls and flatten into disks about 1½ cm thick. Refrigerate for about half an hour. Heat the oil and cook in batches for 2 to 3 minutes on each side or until firm. Drain on some kitchen roller towel. Spear with the toothpicks and arrange on banana leaves topped with a little sweet chilli sauce.  

Chenin Blanc or Gewürztraminer complements this dish.

these whites will complement the spice in this recipe.

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Prep: 30 Min · Level: Easy · Makes 24
Recipes by Diane Heierli. Photography by C&D Heierli