Thai Chicken Cakes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (390°F), 180°C (355°F), gas mark 6. Using a food processor, finely chop the water chestnuts. Place in a mixing bowl with the spring onions, lime zest, garlic, two-third of the grated ginger, coriander, chilli flakes, and 2 teaspoons of soy sauce.

Step 2

Add the chicken breast mince to the bowl and mix all the ingredients together. Check the seasoning by cooking a penny-sized piece in a frying pan with some cooking spray. Add salt and pepper to taste.

Step 3

3. Divide into 20 equal sized balls, shape into cakes and place on a baking sheet that has been spray with cooking spray. Cook in the oven for 10 minutes, until the juices run clear and there is no pink in the middle of the chicken

Step 4

While the chicken is cooking, make the dipping sauce. Mix together the remaining 2 tablespoons of soy sauce, the lime juice, the sweetener and the remaining ginger.

Step 5

Serve five bite-sized cakes per portion with the dipping sauce on the side.

Step 6

How to batch: You can freeze these before or after cooking. If freezing raw, defrost thoroughly before cooking in the oven. If cooked, allow to cool within 2 hours before freezing. Make sure they are defrosted completely before reheating in the oven.