Thai chicken and lemongrass cakes recipe

Thai chicken and lemongrass cakes are packed with oriental herbs such as fresh lemongrass and fragrant coriander. Serve them at a party with a sweet chilli dipping sauce for a totally modern take on traditional canapes - your guests will be asking you for the recipe!

Ingredients

• 350g skinless chicken breast, roughly chopped
• 2 red chillies, finely chopped
• 2 garlic cloves, finely chopped
• 1tbsp lemongrass paste
• 1tbsp fish sauce
• 100g fresh white breadcrumbs
• 2tbsp coriander, roughly chopped
• 3 spring onions, finely sliced
• 100ml coconut milk
• 1 medium free-range egg
• 4tbsp sunflower oil
• 4tbsp sweet chilli sauce
• 2tbsp rice wine or dry sherry

Method

1. Place the chicken, chilli, garlic, lemongrass and fish sauce in a food processor and blend to a paste. Add the breadcrumbs, coriander, spring onion, coconut milk and egg and pulse until combined.
2. Heat the oven to 200C/gas 6. Divide into 24 and shape into patties. Chill for 30 mins. Heat 2tbsp oil in a large pan and fry the chicken cakes in batches, adding more oil as necessary, for 5 mins, turning occasionally to brown all over.
3. Place the skewers on a baking sheet and place in the oven for 5 mins until cooked through. Serve with the sweet chilli sauce mixed with rice wine.