CRUNCHY THAI CHICKEN AND PEANUT CAKES
3 teaspoons light brown sugar 3 basil leaves, finely shredded
1 tablespoon fish sauce 2 tablespoons sweet chili sauce
11 ounces of ground chicken 2 tablespoons cilantro, chopped
6 ounces toasted peanuts, chopped 2 green onions, thinly sliced
1/2 cup fresh breadcrumbs oil for frying
1 tablespoon red Thai curry paste
1 tablespoon lime juice
Take a large bowl, add brown sugar and fish sauce and stir until dissolved. Add everything into the bowl, except the oil, and work the mixture with your fingers until thoroughly combined.
Keep your hands wet to roll the mixture into 24 balls or 12 large cakes because the mixture will be soft. Place each ball on a cookie sheet and flatten with the palm of your hand. Cover with plastic wrap and place in the refrigerator for 30 minutes.
Heat the oil in a skillet and fry in batches 2-3 minutes on each side. Drain on a paper towel. Place each cake on a serving platter and spoon a teaspoon of sweet chili sauce over top or serve it on the side. Here's a picture of how I served it for a small gathering.
If you're serving as an appetizer, add a toothpick to the center for easy handling. If you really want to get fancy, cover the bottom of the plate with banana leaves, lettuce leaves, or a bunch of cilantro in the center with the sauce on the side. Here's a picture of the cake from another gathering where guests scoffed them down so quickly, I barely had enough time to take a picture. That should tell you of how good these are.