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:

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.