Ingredients 2 large boneless, de - skinned chicken breasts - 175 g each, cubed
1 garlic clove, roughly chopped
Fresh ginger- 1 " piece, peeled and roughly chopped
1 onion- roughly chopped
Salt to taste
4 tablespoon fresh coriander
Lime wedges, a few coriander leaves, red chilli, plus a few spring onions ( shredded ) for garnishing
1 green chilli, seeded and roughly chopped
2 tablespoon olive oil
Toss the chicken, garlic, ginger, onion, coriander and 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 cakes.
Heat the oil in a frying pan, then fry the cakes over a medium heat for about six to eight minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.