Thai Style Chicken Cakes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven: Set to 220°C.

Step 2

Process the mix: Place chicken, garlic, ginger, spring onions, coriander, mint, lemongrass, lime zest, lime juice, and red chili in a food processor.

Step 3

Season lightly.

Step 4

Blitz until finely ground and well mixed.

Step 5

Shape: Divide mixture into 12 portions.

Step 6

Shape into small cakes with your hands.

Step 7

Pan-fry: Spray a large non-stick frying pan.

Step 8

Add 10ml olive oil.

Step 9

Fry cakes over medium heat for 3–4 minutes, turning once.

Step 10

Bake: Transfer cakes to a non-stick baking sheet.

Step 11

Bake in the oven for 6–8 minutes until cooked through.

Step 12

Make the salad: Use a vegetable peeler or mandolin to slice the cucumber and carrots into thin ribbons.

Step 13

Place in a bowl with sliced red onion and lemon juice.

Step 14

Season lightly and set aside.

Step 15

Serve: Remove cakes from the oven.

Step 16

Serve immediately with the cucumber salad.