Directions:
- Chicken Cakes:.
- Mix all the chicken cake ingredients together, except the oil. Roll into small balls and chill.
- Fry in hot oil until browned all over and cooked through. Serve with pickled vegetables and steamed rice (on a banana leaf, if using).
- Pickled Vegetables:.
- For the pickled vegetables, peel, trim and cut cucumber and carrots into small batons. Cut beans into short lengths. Bring vinegar and salt to the boil in a saucepan and plunge in carrots, cauliflower and beans. Blanch for 1 minute then drain.
- Purée garlic, chillies and shallots in a blender or food processor. Heat the oil in a frying pan over a medium heat and add the blended paste. Stir-fry for 3 minutes, then add the vegetables and toss to coat in the paste. Transfer to a bowl. The vegetables can be made up to 5 days ahead; keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.69 Kcal (832 kJ) | ||
| Calories from fat | 125.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 35.83mg | 12% | |
| Sodium | 1348.53mg | 56% | |
| Potassium | 417.62mg | 9% | |
| Total Carbs | 9.2g | 3% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.9 Kcal (498 kJ) | ||
| Calories from fat | 75.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 22% | |
|---|---|---|---|
| Cholesterol | 21.44mg | 12% | |
| Sodium | 806.99mg | 56% | |
| Potassium | 249.91mg | 9% | |
| Total Carbs | 5.51g | 3% | |
| Sugars | 3.25g | 22% | |
| Dietary Fiber | 0.97g | 6% | |
| Protein | 5.07g | 17% | |
| Vitamin C | 14.4mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 6% | |
| Calcium | 17.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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