In a mixing bowl, add chicken mince, fresh coriander, thai red chilies, spring onion, fish sauce, lemon grass, lemon leaves, coconut powder, white flour, chopped galangal and garlic.
If need then further mince it in the meat grinder.
Now mix well all the ingredients and season it with salt and pepper.
Make small round cakes of the mixture and coat them with breadcrumbs.
Heat Dalda Cooking oil in a frying pan on a slow flame and fry cakes until they are light brown and place them on a kitchen towel so that the oil is absorbed.
Serve them with spicy sauce; a good sauce could be a combination of fish sauce, soya sauce, some chopped Thai red chilies and brown sugar.
You can make these chicken cakes by using prawns or fish meat; traditionally these are made in crabmeat.