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Fresh Food
Fresh Food

Thai Chicken Cakes with Sweet Potato

Recipe courtesy of Lenard’s


  • 500g chicken mince
  • 100mL coconut cream
  • 1tsp curry powder
  • 1 bunch coriander, stalks removed and chopped
  • 1dsp fish sauce
  • 1tsp ginger
  • 3tbs sweet chilli sauce
  • 1tbs olive oil
  • Sweet potato shavings


Mix coconut cream with curry powder, coriander, ginger, fish sauce and sweet chilli sauce in a bowl. Stir through chicken mince with the liquid until well combined and then form into small cakes.  Pan fry cakes each side until just starting to brown. Cook sweet potato shavings n oil. Serve the Thai cakes garnished with chilli, kaffir lime shreds, lime wedges and a side of sweet potato chips with sweet chilli dipping sauce.

Quick version:
Use Lenard’s Jumbos and fashion them into cake size portions. Roll in hard crumbs and cook as above.