Gluten & Dairy Free Paleo Asian Inspired Chicken Cakes

This is one of our favourites, they make fantastic hostess with the mostest canapés and children love their bite-sized nature too!

This recipe makes 12-14 chicken cakes.


  • 800g chicken mince
  • 2 eggs
  • 1 red chilli, finely chopped
  • garlic (2x cloves), finely chopped
  • sprinkle of fresh coriander, chopped
  • sprinkle of Thai basil leaves, chopped
  • 3 tbsp spring onion, chopped
  • fresh ginger (penny-sized piece), grated
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 lime zest
  • 2 tbsp lime juice
  • 2 tbsp olive oil (for cooking)


  1. Combine all of the ingredients in a mixing bowl and use your hand to mix together.
  2. Roll into ball shapes and flatten slightly
  3. Heat olive oil to sizzling hot and cook chicken cakes on medium heat for 7 minutes on each side.
  4. Serve with edamame bean salad or homemade coleslaw and a sweet chilli dipping sauce on the side.
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