Baked Thai Chicken Cakes

These were served by a friend as an appetizer and were just gobbled up - serve with sweet chilli sauce.

• Ready In: 30 mins
• Yields: 20-30 little cakes

Ingredients

• 500  g ground chicken
• 3  stalks lemongrass, white part only chopped finely
• 2  garlic cloves, crushed
• 4  spring onions, finely chopped
• 3  tablespoons lime juice
• 3⁄4 cup coriander leaves, loosely packed
• 2  tablespoons  sweet chili sauce
• 1  tablespoon fish sauce
• 1  egg
• 125  ml coconut milk

Directions

1. Process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk.
2. Process till fine but not smooth.
3. Spoon into greased patty tins.
4. Bake 15 minutes, 200 C or till cooked.
5. Serve hot, garnished with shredded chili.