Chicken Cakes with Sweet Chilli Sauce Drizzle

By RoketJSquerl

Makes about 10 medium or 20 small cakes (this of course will depend upon the size of the cakes you make.)

Ingredients

• Optional:
• 12 About 12 ounces lean skinless chicken, roughly chopped (You can use boneless thighs, I usually use chicken breasts) *
• 1/4 cup loosely packed cilantro leaves, or fresh basil leaves, or parsley leaves
• 1 scallion (green onion), both white and green parts, finely sliced
• Finely grated zest of 1 lime or lemon (use your microplane)
• 2 tablespoons sweet Thai chilli sauce, from the bottle ~ I use Mae Ploy brand)
• 2 teaspoons fish sauce, or 1 1/2 teaspoons soy sauce
• 1 egg white
• salt and freshly ground black pepper
• 1/4 cup coconut cream (I use Coco Lopez brand, from the can)
• 1 - 1 clove garlic, finely minced or pressed
• - Jalapeno, or other hot pepper, finely minced *
• - Canola, or other flavorless oil for frying
• Optional to serve:
• Additional Sweet Chilli Sauce (I always drizzle this lightly over all), or Salsa, Guacamole, or Basil Oil.
• I serve with roquet/rocket (arugula) and/or baby spinach leaves

Preparation

Step 1

Method: Place all ingredients, except coconut cream and oil, in food processor fitted with the metal blad and pulse to a coarse purée. With motor running, add coconut cream mix until evenly combined. Cook in batches: Heat a lightly oiled, non-stick frypan and cook small scoopfuls* 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 Sweet Chilli Sauce, Avocado Salsa or Basil Oil Notes: These can be made and cooked up to a day ahead, then cooled, covered and refrigerated. When ready to serve reheat for just a couple of minutes in a hot oven, until heated through...but don't let them dry out. I tent them very loosely with a piece of foil to slow down the escape of steam while they are reheating.