Ingredients
For the cakes
- 2 boneless chicken breasts
- 2 tbsp fish sauce
- 2cm/1in fresh ginger roughly chopped
- 3 spring onions chopped
- 1 garlic clove crushed
- 1 tsp salt
- 1 tsp tabasco
For the topping
- 4 tsp mayonnaise
- 12g/½ oz coriander, finely chopped
- juice of 1 lime
- 1 mango, chopped
Method
Preheat the oven to 200C/180C fan-oven/Gas mark 6
For the cakes, place all the ingredients in a food processor or mincer and pulse until finely chopped. Divide mixture into 20 walnut size pieces . Wet hands and shape each piece into a cake. Place cakes on an oiled baking tray and cook for 20 mins.
For the topping, mix all the ingredients together
Serve warm with the topping on the side as finger food.
Enjoy!