SW recipe: Thai Style Chicken Cakes


2 large skinless and boneless chicken breasts roughly chopped
2 garlic cloves peeled and crushed
1 teaspoon of grated root ginger
6 spring onions finely chopped
25g fresh corriander (leaves and stems) chopped
2 tablespoons of finely chopped mint
1 tablespoon of finely chopped lemongrass
Finely grated juice and zest of one lime
1 red chilli deseeded and chopped
Salt and pepper
Low cal cooking spray


1. Preheat oven to gas 7. Place all the ingredients in a food processor. Blitz until the chicken is finely ground and everything is well mixed.
2. Divide the mixture into 12 portions and shape into small cakes. Spray a large none stick frying pan with low cal cooking spray and fry the cakes over a medium heat for 3 – 4 minutes turning once.
3. Transfer to a none stick baking sheet and place in the preheated over for 6 – 8 minutes.

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