Thai Style Chicken Cakes

(Serves 4 as an entree) 

Ingredients

• 200 g chicken mince
• ½ teaspoon mild chilli, finely chopped (add more or less as you prefer)
• 2 tablespoons fresh coriander, chopped
• 2 spring onion bottoms, finely chopped
• ½ teaspoon ginger, crushed
• 1 clove of garlic, crushed
• 1 lime zest, grated
• 1 egg white
• 1-2 teaspoons cornflour or arrowroot
• Salt and white pepper
• 2 tablespoon sesame oil
• 2 tablespoons soya oil

Method

Place the mince, ¼ teaspoon of the chilli and all the remaining ingredients except the oils into a large mixing bowl.

With very clean hands, knead the mixture together to create a firm paste.

Add more or less corn-flour if it's too wet/soft or too firm.

You should be able to form a 'patty' between your hands.

Heat the oils in a fry pan and add the remaining chilli, do not allow it to burn.

Add each 'chicken cake' and cook until golden brown.

Depending on their size, they usually take about 4-5 minute per side.

To test them, make a small incision into one of the cakes. When the juice runs reasonably clear opposed to cloudy or milky looking, they are cooked inside.

Serve with your favourite spicy dipping sauce. I recommend simply a sweet chilli sauce with extra chopped coriander and a squeeze of fresh lime juice in it.