Thai Chicken Cakes

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.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 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

1. Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well with salt and pep.
2. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
3. Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.
4. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.