Thai Chicken Cakes with Sweet Chilli Jam

The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.


  • sunflower oil, for greasing
  • 1 lemongrass stalk
  • 500 g minced chicken
  • 2 tsp peeled and finely chopped or grated root ginger
  • 4 spring onions (trimmed and finely sliced)
  • 1 clove of garlic (peeled and crushed)
  • 1 tblsp roughly chopped coriander
  • 0.50 red chilli (de-seeded and finely chopped)
  • 75 g fresh white breadcrumbs
  • 1 egg
  • 2 tblsp fish sauce (nam pla)
  • salt and ground black pepper
  • 100 ml sweet chilli jam (see below), to serve
  • for the sweet chilli jam (makes 1 x 400g (14oz) j a r):
  • 25 g root ginger (peeled and roughly chopped)
  • 3 cloves of garlic (peeled)
  • 2 red chillies (de-seeded)
  • 2 tblsp fish sauce (nam pla)
  • 375 g tomatoes or cherry tomatoes (peeled and chopped)
  • 200 g caster sugar
  • 75 ml sherry vinegar or white wine vinegar


  1. Preheat the oven to 200°C (400°F/Gas 6), and oil a baking tray with sunflower oil.
  2. Prepare the lemongrass by peeling off the outer layer and finely chopping the inside of the stalk. Place all the ingredients in a bowl, season with salt and pepper and mix to combine.
  3. Wet your hands then shape the mixture into 20 balls each about 2cm (3/4 in) in diameter. Transfer these to the prepared baking tray and lightly flatten to form small patties.
  4. Place in the oven and cook for 10–12 minutes or until lightly browned and cooked through. Remove from the oven and serve with the sweet chilli jam.
  5. For the Sweet Chilli Jam:
  6. Put the ginger, garlic, chillies and fish sauce into a blender (or use a hand-held blender) and whiz to a purée. Place the purée in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer, stirring regularly, for 8–10 minutes or until thick and jam-like in consistency.
  7. Place in a sterilised jar, cover with a lid and allow to cool, or pour straight into a bowl to cool, if serving with the Thai Chicken Cakes..


This recipe and many more are available in Rachel's book, 'Rachel Allen: Entertaining at Home', published by Harper Collins


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