Red curry chicken rice cakes

Preparation time : 15 min Cooking time : 15 min Servings : 4
  • 4 chicken breast fillets, cubed
  • 20 to 30ml red curry paste
  • 1 to 2 red chillies, seeded and finely chopped (optional)
  • 30 ml fresh coriander
  • 250 ml cooked basmati rice
  • olive oil, for brushing
  • stir-fried vegetables and sweet-and-sour sauce, to serve
Preheat oven to 220°C.

Place the chicken, curry paste, chilli (if using), coriander and half the rice into a food processor. Add salt to taste and a pinch of sugar and process until just blended. Stir in the remaining rice and shape into 8 cakes.

Place the cakes onto a lined baking sheet and brush with a little olive oil. Bake in a preheated oven for 15 minutes, turning the cakes halfway through the baking time. Serve with stir-fried vegetables and sweet-and-sour sauce.

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