Denise says:
This quick and versatile new way of spicing up chicken breasts was a great success at my last cookery class ‘Something different with chicken’. Use it for a mid- week family supper with salad ( the kids will love it) dress it up for a dinner party starter or make mini chicken cakes for a picnic or packed lunch.
The oriental flavours of coconut, ginger, chilli and garlic come through in every mouthful. Although I have used chicken breasts, you could purchase minced chicken and just puree the spices. Silvermans butcher's only use prime chicken for their mince and it comes from grade A poultry.
Serve the chicken cakes with noodles or rice for a complete oriental feast.
As this recipes freezes easily I like to make double quantity so they I can use some and freeze the second batch.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Suitable for freezing
Serves: 6
Ingredients:
4 large boneless, skinless chicken breasts3 garlic cloves – peeled and roughly chopped
Small piece of ginger – peeled and finely chopped
3 tablespoons fresh coriander
1 red chilli – cut in half, deseeded and finely chopped
5 spring onions – trimmed
1 slice white bread
3 tablespoons – shredded coconut
Salt and freshly ground black pepper
Vegetable oil – for frying
Garnish
Sprigs of fresh coriander, wedges of lime, rocket, bean sprouts and sweet chilli sauce
Serve with: Rice and noodles
Method
1)Place the chicken, garlic, ginger, coriander, chilli, spring onions, bread, coconut, and salt and pepper in the food processor.2)Whizz together until the chicken is finely ground and everything is well mixed.
3)Use your hands to shape 12 small cakes.
4)Heat the oil in a frying pan. Cook the chicken cakes for 6-8 minutes turning once. Alternatively cook them in a deep fat fryer.
To serve the stylish way: Serve hot on a bed of shredded Chinese leaves, watercress and rocket. Garnish with lime wedges and sprigs of fresh coriander.