Thai Style Chicken Cakes With Sweet Chillie Sauce
2 large boneless, skinless chicken breasts cut into cubes
1 garlic clove, roughly chopped
small (about 2 inches long) piece fresh root ginger, peeled and roughly chopped
1 small onion, roughly chopped
1 green chillie seeded and roughly chopped
2 tbsp olive oil
Put the chicken, garlic, ginger, onion and green 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 patty style cakes.
Heat the olive 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 dipping sauce, lime wedges, shredded spring onion.
Sweet Thai Chillie Dipping Sauce
8 tablespoons rice vinegar
8 tablespoons of caster sugar
2 tablespoons light soya sauce
2 very finely chopped red chillies
Add all and mix well until sugar has dissolved
**** This is an ongoing taste test ****
Taste the dipping sauce as you make it, like it hotter? add more chillies!
You can also use crab (excellent) instead of chicken