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
https://www.annabel-langbein.com/recipes/spicy-chicken-cakes/173/
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.
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