Instructions
Step 1: Place the chicken breast, garlic clove, peeled ginger, chopped onion, fresh coriander leaves, and chopped green chilli into a food processor. Season generously with salt and pepper. Blitz the mixture until the chicken is finely ground and all ingredients are thoroughly combined into a smooth, fragrant paste. Using clean hands, shape the mixture into six small, even-sized cakes, about the size of your palm. This will help them cook evenly. Step 2: Heat the olive oil in a non-stick frying pan over medium heat until shimmering. Carefully place the chicken cakes into the pan, cooking them gently for about 6-8 minutes. Flip each cake once halfway through cooking to ensure a golden, crispy exterior on both sides. When cooked through and beautifully browned, serve the chicken cakes hot with a side of sweet chilli sauce for dipping. Garnish with fresh lime wedges, a sprinkling of chopped coriander, shredded spring onions, and slices of bright red chilli for an enticing presentation. Tip: To prevent the cakes from sticking, ensure your pan and oil are properly heated before adding the cakes. If you prefer a milder flavor, reduce the amount of green chilli or omit the red chilli garnish. These chicken cakes also freeze well; reheat gently in a pan or oven before serving.
