Recipe by A la Carte
I found these on the BBC website and thought they sound good enough to eat! :-) I haven't tried them yet, but I will soon. They're definitely low fat if you fry in cooking spray too! The recipe says to serve with sweet chili sauce, but maybe I'll make up a sauce to go with this.
Top Review by Piaqua
I too saw these on the BBC site and decided I had to try them. They are so simple, but taste great. I had ground chicken on hand so I used that instead and just chopped the cilantro, chili, and green onion (I used those rather than regular onion as I prefer the taste) and grated the ginger and garlic, and just mixed by hand, as if making meatballs. The sweet chili sauce was a great compliment, as was a squeeze of lime on the top. A review on the BBC site suggested adding cumin and tumeric, which I think I might try as well, but I can see this being open to many other great variations. It's a good base recipe that works fine on it's own, but allows for easy individualization as well.
- 12 ounces chicken breasts, cut into 1-inch peices
- 1 garlic clove, roughly chopped
- 1 small piece fresh gingerroot, peeled and roughly chopped
- 1 small onion, roughly chopped
- 4 tablespoons fresh coriander, plus a few sprigs to garnish
- 1 green chili, seeded and roughly chopped
- 2 tablespoons olive oil
- salt and pepper
Directions See How It's Made
- Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well with salt and pep.
- Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
- Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.
- Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.