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.
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For the topping, mix all the ingredients together
Serve warm with the topping on the side as finger food.
Enjoy!
