Chicken, Prawn and Lemon Grass Cakes

cook 30 mins
  • 400 g (13 oz) minced chicken
  • 400 g (13 oz) raw peeled tiger prawns
  • 4 cm (1 1/2 inch) length of trimmed lemon grass stalk, finely chopped
  • 50 g (2 oz) chopped coriander
  • 5 tablespoons chopped mint
  • 1 tablespoon peeled and grated fresh root ginger
  • 2 large garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon medium curry powder
  • 200 g (7 oz) dried rice noodles
  • 2 tablespoons sunflower oil, for brushing
  • salt and pepper
  • lime wedges
  • sweet chilli dipping sauce
  • Put the chicken, prawns, lemon grass, chopped herbs, ginger, garlic, red chilli and curry powder in a food processor or blender and blitz until fairly smooth. Using wet hands, divide the mixture into 12 portions and shape each portion into a cake. Transfer to a nonstick baking sheet, cover and chill for 8–10 minutes.
  • Meanwhile, cook the rice noodles according to the packet instructions, then drain and keep warm.
  • Brush the cakes with oil and season. Cook under a preheated medium-hot grill, turning once or twice, for about 10 minutes or until browned and just cooked through.
  • Transfer the cakes on to 4 serving plates and serve with the rice noodles, lime wedges and a sweet chilli dipping sauce.
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