Anne Neary's Gingered Chicken cakes with coriander lime mayonnaise.

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!