Thai Chicken Cakes with Sweet and Spicy Mango Chutney

For the Chicken Cakes:

Combine ground chicken, lemongrass, garlic, chili, fish sauce, sugar, cilantro, egg, and breadcrumbs in a bowl. Mix well.

Shape the mixture into small patties.

Fry the patties in a lightly oiled skillet over medium heat until golden brown and cooked through, about 3-4 minutes per side.

For the Mango Chutney:

Combine mango, onion, sugar, vinegar, ginger, chili, and a pinch of salt in a saucepan.

Cook over medium heat until the mixture thickens into a chutney, about 10-15 minutes, stirring occasionally.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings