Red Heart
Back on the Dukan wagon!
Made these for dinner this evening and they were delicious, full of lovely flavours.
Serves 4 - makes 12 cakes
4 large skinless, boneless chicken breasts, roughly chopped
2 garlic cloves, peeled and crushed
1cm piece fresh root ginger, grated
6 spring onions, finely chopped
large handful fresh coriander, chopped
large handful of mint leaves, finely chopped
half a lemongrass stick, finely chopped
finely grated zest & juice of 1 lime
1 red chilli, deseeded and chopped
salt & pepper
1. Preheat oven to gas 7/220c/425f.
2. Using a food processor, blitz ALL ingredients until chicken is finely ground and everything is well mixed.
3. Divide mixture into 12 portions and shape into small cakes.
4. Spray a large non-stick frying pan with Fry Light and cook chicken cakes over a medium heat for 3-4 mins, turning once.
5. Transfer to a non-stick baking sheet and cook in the oven for 6-8 mins.
6. Serve immediately with salad.
Serves 4 - makes 12 cakes
4 large skinless, boneless chicken breasts, roughly chopped
2 garlic cloves, peeled and crushed
1cm piece fresh root ginger, grated
6 spring onions, finely chopped
large handful fresh coriander, chopped
large handful of mint leaves, finely chopped
half a lemongrass stick, finely chopped
finely grated zest & juice of 1 lime
1 red chilli, deseeded and chopped
salt & pepper
1. Preheat oven to gas 7/220c/425f.
2. Using a food processor, blitz ALL ingredients until chicken is finely ground and everything is well mixed.
3. Divide mixture into 12 portions and shape into small cakes.
4. Spray a large non-stick frying pan with Fry Light and cook chicken cakes over a medium heat for 3-4 mins, turning once.
5. Transfer to a non-stick baking sheet and cook in the oven for 6-8 mins.
6. Serve immediately with salad.
