This is an interesting variation on the more usual fish cakes (Thod Mun Pla). Like its fish counterpart, it is important not to overcook, as the final dish can get rubbery in texture. It is also important to drain the chicken cakes well as otherwise they can be unacceptably oily.
Cooking Method
In a bowl combine the minced chicken with the pounded coriander, garlic and pepper. Now add the egg and knead thoroughly. Add 100 gm of bread crumbs and continue mixing. Now add the salt, sugar and fish sauce and continue to mix well.
Shape into balls and then roll in the remaining breadcrumbs until they all have an even coating.
In a deep frying pan heat the oil over a medium heat. Slightly flatten the chicken balls and deep fry quickly until golden brown. Remove and drain well over paper towels.
Serve hot with forks and your favorite dipping sauce.
| Ingredients | serves 2-4 |
| Minced chicken | 200 gm |
| Bread crumbs | 200 gm |
| Pounded coriander root, | |
| garlic and pepper | 1 tspn |
| Eggs | 1 |
| Vegetable oil | 3 cups |
| Salt | 1 tspn |
| Fish sauce | 1 tbspn |
| Sugar | 1 tspn |
