Recipes

Thai Chicken cakes With Sweet Chilli Sauce

2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
1 garlic clove , roughly chopped
small piece fresh root ginger , peeled and roughly chopped
1 small onion , roughly chopped
4 tbsp fresh coriander , plus a few sprigs to garnish
1 green chilli , seeded and roughly chopped
2 tbsp olive oil
sweet chilli sauce , lime wedges, shredded spring onion and red chilli, to serve

Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
Serve with a green salad made of Chinese leaves, mizuna, watercress and rocket.

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