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Spicy Chicken Cakes
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)
© Annabel Langbein Media
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.
This recipe can also be prepared with raw prawn meat or fish.