Crunchy Chicken Peanut Cakes
1.5 kilograms Chicken Mince
2 lg bunches coriander, leaves and stalks chopped.
1 Tablespoons Ginger
24 Tablespoons garlic
60 grams Red curry paste
2 large Tablespoons Peter Gordon’s Sweet Chilli Sauce
1.5 teaspoons sauce
1 cup fish sauce
250 grams peanuts, chopped roasted
2 discs grated palm sugar
Mix all ingredients together.
Shape into balls and pan fry till golden brown.
Finish the cooking in an oven at 180 for 10 minutes
Yield: 100 cocktail size
Submitted by: The Great Catering Company
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