• 575 g (1 lb 3 oz) minced chicken
  • 1 stalk lemon grass, very finely chopped
  • 2 kaffir lime leaves, very finely chopped
  • 5 cm (2 inch) piece root ginger, peeled, very finely chopped
  • 2 green chillies, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 egg, beaten
  • 1 tablespoon sesame seeds, toasted
  • chilli and ginger jam (see page 174), to serve

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 page 174), a salad of rice noodles, chopped peanuts, sliced onion, beansprouts and lots of chopped coriander.

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