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Fresh Living Network
Chilli and ginger chicken cakes with pickled coleslaw

Chilli and ginger chicken cakes with pickled coleslaw

Makes the perfect lunch or starter.
4
RECIPE TYPE:Appetisers
 
ENERGY 1333KJ
CARB 31g
PROTEIN 22g
FAT 10g
Method
  • Preheat oven to 200°C
  • Toss salad ingredients into a bowl. Mix pickling liquid ingredients together and pour over salad. Leave to marinate for at least 30 minutes.
  • Mix spice paste, chicken mince, seasoning and coriander together
  • Wet your hands with cold water and shape chicken mixture into 12 patties
  • Transfer to a lined baking tray and bake for 10 minutes, until cooked through and golden
  • Serve chicken cakes with salad


More good ideas

  • Substitute chicken with sustainable white fish fillets or make a seafood variation using 200g prawns and 250g white fish
  • Make big ‘burger’ patties from chicken cake mixture and serve on wholewheat rolls with sweet chilli sauce
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