2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
1 garlic clove, roughly chopped
small piece fresh root ginger, peeled and roughly chopped
1 small onion, roughly chopped
4 tbsp fresh coriander, plus a few sprigs to garnish
1 green chilli, seeded and roughly chopped
2 tbsp olive oil
sweet chilli sauce, lime wedges, shredded spring onion and red chilli, to serve
Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. 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.