Saturday, 5 July 2008

Nori wrapped chicken cakes

These should be more accurately called 'nori wrapped turkey cakes', since they were made with minced turkey but that doesn't sound quite right, does it? The original recipe called for minced chicken, which I couldn't find but there was minced turkey and I thought it was close enough. You could also make this with minced pork.

I used to make mini patties using minced pork and then pan frying them. I later had some Japanese ones that were wrapped with a band of nori (dried seasoned seaweed, used in wrapping sushi), which really changed the flavour. Definitely worth a try for something different. These mini patties are also great for fitting into lunch boxes so I always make plenty with leftovers for the next day. Just heat them up in the microwave for a couple of minutes or under the grill for 3 minutes on each side. If you make them small enough, these chicken cakes are great party/finger food as well. Or serve them on a bed of lettuce with a yakitori or sweet chilli dip as a starter/appetiser. There are so many ways to enjoy them, it would be a shame not to make any.

Nori wrapped chicken (turkey) cakes

Ingredients (make about 25-30 depending on individual size)

500g minced chicken (or pork)
2 tbsp light soy sauce
1 tbsp mirin (or sweet sherry)
1 tbsp sugar
2 tsp corn flour
2 sheets of nori, cut into wide strips
Oil for pan frying


1. Mix the minced chicken, light soy sayce, mirin, sugar and corn flour together until well combined. Leave to marinate for 15-30 minutes.
2. Heat a heavy based pan with about 2 tbsp of oil on medium heat. Shape the meat mixture into small patties, wrap a strip of nori around it and place in the pan to pan fry. Repeat until the pan is full.
3. Pan fry the chicken cakes for about 5 minutes on each side until cooked through. (Tip: If you make the chicken cakes thinner they will cook quicker.) Repeat with the remaining minced chicken mixture and pan fry the chicken cakes in batches.

This would go well with plain rice and a vegetable side dish. I served this earlier in the week with cold soba and bak choy in oyster sauce.


[eatingclub] vancouver || js said...

Ooh, great idea putting nori on chicken cakes. I love nori.

Mrs Ergül said...

This looks easy enough to try. Thanks for this recipe!

didally said...

This sure looks easy to cook. Thanks for sharing! :)

Nilmandra said...

Eatingclub Vancouver: I love nori too, so it's nice to use more of them in cooking apart from sushi.

Mrs Ergul: Yup, it's not difficult. Give it a try :)

Didally: Have fun with it!

cookinpanda said...

This is really interesting. I'd like to try it out with pork. Was it difficult to keep the Nori wrapped around the meat?

noble pig said...

These are so cute! They look and sound delicious.

noobcook said...

amazing! They look so delicious and it sounds easy to make ^^

daphne said...

That's a fantastic idea! Nice photos too!

Nilmandra said...

Cook in panda: Pork would taste good. And no it's not difficult to wrap the nori round at all. It sticks very well to the meat.

Noble pig: Thanks! Smaller food pieces always look cute for some reason :)

Noobcook: Yup, pretty easy to make.

Daphne: Thanks! Hope you get to try making them soon.

mikky said...

this looks very interesting... thanks for sharing...

Aunt LoLo said...

Oooh....looks like I just found my dinner for tonight! I just found your blog - looks tasty! I'm pregnant and on the warpath for new Asian cooking blogs right now (my husband is Chinese). Any suggestions? I'll make these with chicken - I figured out that I'd never have to buy ground chicken again so long as I kept chicken breasts in the freezer and my food processor on the counter! I like the grain on the meat when I grind my own in the food processor. (Alton Brown taught me that. ;-)) Thanks, again! I wonder how these will work on the BBQ....

petite fleur said...

Just made this the other day. Can't stop popping them into my mouth. Thank you for sharing this.

Nilmandra said...

Mikky: Thanks for the visit :)

Aunt LoLo: Thanks for the kind comment. If you can mince your own chicken that's great because you know exactly what cut of meat it is! Not sure about the bbq, whether they might be too small or not firm enough. I've always just cooked them on a pan.

Petite Fleur: Thanks, that's really nice to hear.

phoenixechoes said...

I feel kind of dumb for asking, but by corn flour, do you mean cornstarch or cornmeal?

Nilmandra said...

phoenixechoes: That should be cornstarch, used to thicken soups and gravies and bind ingredients together.

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