Chicken, Prawn and Lemon Grass Cakes

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These tasty little chicken and prawn cakes are fragrant with lemongrass and coriander and would make a delicious starter on their own, or serve with rice noodles for an easy dinner.

recipe updated 8 Jun 2020


  • Prawn icon
    400g (about ½ cup)
  • Lemongrass stalk icon
    Lemongrass stalk
    1 tbsp (6g)
  • Coriander icon
    50g (about 1¾ cups)
  • Mint icon
    5 tbsp (8g)
  • Ginger icon
    1 tbsp (5g)
  • Garlic clove icon
    Garlic clove
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Minced chicken icon
    Minced chicken
    400g (about 3⅛ cups)
  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Rice noodles icon
    Rice noodles
    200g (about ¾ cup)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (30ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sweet chilli sauce icon
    Sweet chilli sauce
    as needed
  • Lime icon
    as needed


  • kCook icon Food processor
  • kCook icon Plastic wrap
  • kCook icon Grill
  • kCook icon Serving plate
  • kCook icon Food processor bowl
  • kCook icon Large saucepan
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add minced chicken, prawns, lemongrass stalk, coriander, mint, ginger, garlic clove, fresh chilli and curry powder to a clean food processor bowl
  2. Blitz until smooth
  3. Form into rounds
  4. Transfer mixture to baking sheet
  5. Cover with plastic wrap
  6. Chill in fridge - 10 min
  7. Add rice noodles to a clean large saucepan
  8. Cook
  9. Drain then set aside
  10. Brush with sunflower oil
  11. Add salt & pepper to the patties
  12. Grill until browned - approx 10 min, medium heat
  13. Transfer patties to serving plate
  14. Transfer noodles to serving plate
  15. Serve with sweet chilli sauce
  16. Garnish with lime
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