Place the chicken in a large bowl with the lemon grass, kaffir lime leaves, ginger, chilli and garlic, which need to be so finely chopped as to almost make a paste. Add the beaten egg and sesame seeds. Mix well, using your hands.
Heat a griddle pan (or ordinary frying pan). Divide the mixture into 24 and shape into small patties. Cook for 8 minutes on each side.
Serve the chicken cakes with chilli and ginger jam (see