Thai Chicken & Gnocchi Cakes with Smashed Cucumber Salad

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For the chicken cakes:

400g chicken breast, roughly chopped

1 tbsp Thai red curry paste

1 tbsp fish sauce

Zest of 1 lime

1 tsp sugar

2 spring onions, roughly chopped

A handful of fresh coriander or Thai basil

75g cooked gnocchi (or straight from pack if soft)

Neutral oil for frying

For the cucumber salad:

1/2 cucumber, halved lengthways and thinly sliced (or smashed)

1 spring onion, finely sliced

A handful of mint leaves

A handful of coriander leaves

Juice of 1/2 lime

1 tsp fish sauce or rice vinegar

1/2 tsp sugar

To serve:

Sweet chilli sauce

Steamed jasmine or coconut rice (optional)

1. Blitz the chicken mix – In a food processor, combine the chicken breast, red curry paste, fish sauce, lime zest, sugar, spring onions, herbs, and gnocchi. Blitz until just combined – it should hold together but keep a little texture.

2. Shape the cakes – With slightly wet or oiled hands, form into 8–10 small patties. If the mix feels soft, chill for 10 minutes to firm up before frying.

3. Make the salad – Toss the cucumber, spring onion, herbs, lime juice, fish sauce (or vinegar), and sugar in a bowl. Let it sit while the cakes cook to allow the flavours to meld.

4. Cook the cakes – Heat a little oil in a non-stick pan over medium heat. Fry the cakes for 3–4 minutes per side until golden and cooked through. Keep the pan juices.

5. Assemble and serve – Plate the salad and top with the hot chicken cakes. Drizzle over sweet chilli sauce and spoon the hot pan juices on top to bring everything together. Serve with rice if using.