Chicken, Prawn and Lemon Grass Cakes

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    764

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 Oct 2019

Ingredients

  • Prawn icon
    Prawn
    400g (about ½ cup)
  • Lemongrass stalk icon
    Lemongrass stalk
    1 tbsp (6g)
  • Coriander icon
    Coriander
    50g (about 1¾ cups)
  • Mint icon
    Mint
    5 tbsp (8g)
  • Ginger icon
    Ginger
    1 tbsp (5g)
  • Garlic clove icon
    Garlic clove
    2
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Minced chicken icon
    Minced chicken
    400g (about 1¾ 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
    Lime
    as needed

Tools

  • 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 in the serving plate
  16. Garnish with lime
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