Empty My Fridge
Easy and Delicious Chicken CAKE | Chef Jean-Pierre
Ingredients
- Chicken breast · ground1 ½ lb
- Curry · paste3 tsp
- Egg1
- Garlic · finely chopped, chopped5 tsp
- Lime½ + 1 tbsp + ½
- Ginger · chopped, grated3 tsp
- Cilantro · roughly chopped4 tbsp
- Toasted sesame oil1 tbsp + 1 oz
- Hot sauce2 tbsp
- Salt2 tsp
- Carrot · peeled1
- Breadcrumb3 cups
- Coconut1 cup
- Extra virgin olive oil3 tbsp + 2 oz
- Mixed Asian Greens2 cups
- Black pepper
Instructions
- In a glass bowl, mix the egg, curry paste, garlic, lime zest, ginger, cilantro, sesame oil, hot sauce and salt, then add this to the chicken and mix well.
- Grate the carrot over the chicken, add 1/3 cup of panko and mix well.
- Spread 3 cups of breadcrumbs in a lasagna pan, add the shredded coconut and mix well.
- Divide the mixture into 3 to 4 ounce portions. Roll each in the crumb and coconut mixture until fully coated, then shape into cakes. Refrigerate for about 30 minutes or freeze for about 15 minutes.
- Heat olive oil in a large non-stick sauté pan until hot, then brown the cakes well on both sides.
- Transfer the cakes to an oven and cook for about 15 to 18 minutes, until they reach 165°F / 68°C.
- For the dressing, puree all dressing ingredients in a blender until smooth, then taste and adjust the seasoning.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicEggGingerCarrotChicken breastLimeBreadcrumbCoconut
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