Spicy Chicken Cakes

By Annabel-Langbein (NZ)

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300g lean skinless chicken, roughly chopped

small handful coriander leaves

1 spring onion, finely sliced

finely grated zest of 1 lime or lemon, no pith 

2 tbsp sweet Thai chilli sauce

2 tsp fish sauce

1 egg white

salt and ground black pepper

¼ cup coconut cream

flavourless oil, eg grapeseed, for frying

To serve:

Avocado salsa

Basil Oil 

rocket leaves (optional)

Place all ingredients, except coconut cream and oil, in a food processor and blend to a coarse purée. With motor running, add coconut cream in a slow stream and mix until evenly combined.

 

Heat a lightly oiled frypan and cook small spoonfuls of mixture 2-3 minutes each side over medium heat until cooked through and springy to the touch. Serve on rocket leaves and accompany with avocado salsa and basil oil.

 

Variation:

This recipe can also be prepared with raw prawn meat or fish.