Name of Recipe:Thai chicken noodle cakes converted from a Diabetes Australia recipe book, Health for Life.
Number of People: The following quantities make 6 as I halved the recipe but you could easily double it.
Ingredients:Canola spray
50 g 99% fat free instant noodles
200 g chicken fillet cut into 5 cm chunks (or use bought mince)
1 tbsp fresh mint - about 4 large leaves
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp green curry paste
1/2 tsp lime zest
2 tsp lime juice
1.5 egg whites lightly beaten (2 wouldn't make much difference)
S & P to taste - omit for people with diabetes but I needed it
Preparation:Spray 6 x 1/3 cup non-stick muffin cases (I used silicon shapes so didn't need to do this)
I used the air fryer so heated it to 180
oC once the mixture was made. Preheat oven to 190
oC if cooking the conventional method.
Place the noodles (not the sachet) into the TM bowl, add 400 g boiling water and cook
2 minutes/100o/reverse/speed 1. Drain and set aside.
Rinse bowl out with cold water to cool it down for the next step.
Place the chicken pieces and the mint into the bowl, turn the setting to
(closed lid) and turbo twice for a second or so. Check that the mince is not too chunky.
Add all the remaining ingredients including the noodles.
Mix
10 sec/reverse/speed 3. Check that everything has combined and repeat if necessary.
Divide mixture between muffin holes, pressing down firmly.
I cooked mine in the
air fryer for just 12 minutes but the original recipe for a conventional oven said to cook for 20 minutes. I think this might be a little too long?
Serve hot or cold with a salad or pop into a child's lunchbox perhaps if they don't mind Thai flavours.
Photos before and after.
