debtin said:they sound lovely - is there a recipe on here for it do you know?
4 skinless chicken breasts
2 garlic cloves, peeled and crushed
1cm piece of fresh ginger, grated
6 spring onions, finely chopped
A large handful of fresh coriander, chopped
A large handful of fresh mint, finely chopped
1/2 lemon grass stick, finely chopped
Finely grated zest and juice of 1 lime
1 red chilling, deseeded and chopped
Salt and freshly ground pepper
Fry light
1. Preheat the oven to 220oC. Blitz everything for the chicken cakes, apart from the fry light, in a food processor until the chicken is finely ground and everything is well mixed. Divide the mixture into 12 portions and shape into small cakes.
2. Spray large, non-stick frying pan with fry light and cook the chicken cakes over a medium heat for 3-4 minutes, turning once. Transfer to a non-stick baking sheet and cook in the oven for 6-8 minutes. Serve immediately with salad on the side. (serves 4)
I used stir fry instead of salad which was lovely.
Enjoy!!!! :-D