Thai Chicken & Sweet Potato Cakes
This recipe is part of Food Sorcery’s healthy eating Fit Food cookery classes, it’s been tried and tested by our resident chef Jan Cron. Jan is known for his amazing flavours making healthy food taste great. For more cookery classes and courses at the cookery school Didsbury, Manchester take a look at our upcoming events.
Ingredients – Potato cakes
- Sweet potato 400g cooked, skins discarded
- Chicken 200g cooked
- Spring onions 4
- Green chilli 2,
- Quinoa cooked 250g
- Sesame seeds 2 handfuls
- Coriander handful
- Lemon grass 1
- Shallot 2
- Ginger 2cm
- Lime 2
- Fish sauce 3tbsp
- Soy sauce 3tbsp
Ingredients – Dressing
- Avocado ½
- Garlic 1clove
- Coriander few leaves
- 1 lime juiced
- 150g of natural yoghurt
Method – Potato Cakes
Finely chop the spring onions, ginger, chilli, lemongrass, shallots. Add soy sauce, fish sauce, lime juice and coriander and blend together in a food processor to create green paste.
In a separate bowl mix together, finely choopped chicken, quinoa, sesame seeds and sweet potatoes, mash up with a fork.
Start adding the green paste until the mix is strong and spicy to your liking.
Shape the cakes, cook on the hob in a shall frying pan with a small amount of oil.
Method – Dressing
Place all the ingredients into a food processor or nutri bullet and blend until smooth. Add cold water if too thick.
Tips: serve with salted kimchi salad (Recipe here). Make extra cakes and freeze them.
Take a look at our recipe for Cashew Crusted Cod with Squash Puree
We hope you enjoyed the class!
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