Ingredients

2 tablespoon red curry paste

1 tablespoon fish sauce

1 teaspoon sugar

750 gram chicken mince

200 gram snake beans, finely sliced

1 tablespoon vegetable oil

steamed rice, to serve

chilli peanut sauce, to serve

lemon wedges, to serve

Method

1.Combine curry paste, fish sauce and sugar with 2 teaspoons water in a large bowl. Add chicken mince and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands, form mince mixture into patties about 7cm in diameter and 7mm thick.

2.Heat oil in a large frying pan on high. Cook chicken cakes in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel. Serve with steamed rice, lemon wedges and chilli peanut sauce.

Snake beans are commonly used in south-east asian cooking, but you can use small green beans.
Note

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Ingredients

Method

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